Colorful Tuna Pasta Salad

  • Serves: 4; 1 1/2 cups per serving


Description

Some of the best recipes are the simplest, as this flavorful main dish salad proves. You can eat it as soon as you make it or prepare it up to 24 hours in advance.

Ingredients

6 ounces dried rotini (whole-wheat preferred)
6 ounces grape tomatoes
1/2 small cucumber
1/2 medium red bell pepper
2 to 2 1/2 ounces sweet onion (about 1/3 small)
2 tablespoons fresh cilantro
2 6-ounce cans very low sodium chunk white albacore tuna
1/4 cup light balsamic vinegar dressing
1/4 cup light mayonnaise

Cooking Instructions

Prepare the pasta using the package directions, omitting the salt and oil. (Cover the pot to reduce the time it takes for the water to come to a boil.) Drain in a colander. Rinse with cold water and drain well. Transfer to a large bowl.

Meanwhile, chop the tomatoes, cucumber, bell pepper, onion, and cilantro. Drain the tuna. Add with the dressing and mayonnaise to the cooked pasta. Stir gently to coat. Serve immediately or refrigerate for up to 24 hours.



Nutritional Analysis
Per serving
Calories Per Serving
336
Total Fat
8.0g
Saturated Fat
1.0g
Trans Fat
0g
Polyunsaturated Fat
4.0g
Monounsaturated Fat
2.0g
Cholesterol
42mg
Sodium
320mg
Carbohydrates
40g
Fiber
7g
Sugar
6g
Protein
29g

Dietary Exchanges


3 lean meat, 2 1/2 starch, 1 vegetable



This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.