Recipe courtesy of Dana Angelo White, M.S., R.D., A.T.C.
Recipe courtesy of Dana Angelo White, M.S., R.D., A.T.C.
Watch how to make this recipe.
Tuna Pasta Salad
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- Total: 17 min
- Prep: 5 min
- Cook: 12 min
- Yield: 6 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 234
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 10 milligrams
- Sodium
- 191 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 13 grams
- Total: 17 min
- Prep: 5 min
- Cook: 12 min
- Yield: 6 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 234
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 10 milligrams
- Sodium
- 191 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 13 grams
Ingredients
Directions
- Cook pasta according to package directions and add frozen peas for the last 15 seconds of cooking; drain and set aside to cool slightly.
- Combine pasta and peas in a large bowl with tuna, celery and balsamic vinaigrette. Season with 1/4 teaspoon kosher salt and freshly ground black pepper to taste; mix well to combine. Serve slightly chilled or at room temperature. Enjoy this salad as is or pile it over mixed greens.
