Tuna Pasta Salad- Mayo Clinic

Tuna Pasta Salad- Mayo Clinic

Recipe: Tuna pasta salad

Dietitian’s tip:

To make a complete and colorful meal, serve this tuna salad with a blend of cubed cantaloupe, red grapes and strawberry halves. For variety, top the salad with fresh dill or chives.
Serves 4

2 cups uncooked whole-wheat farfalle (bow tie pasta)
2 cans (6 ounces each) unsalted white tuna packed in water, drained
1/4 cup finely chopped onions
2/3 cup frozen peas, thawed
2/3 cup reduced-fat salad dressing
1/8 teaspoon ground black pepper, if desired
4 cups fresh spinach


Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.

In a large bowl, combine the cooked pasta, tuna, onions, peas, salad dressing and pepper. Toss to mix well. Cover and refrigerate until well chilled, at least 2 hours.

To serve, place 1 cup of spinach on individual chilled plates. Top each serving with 1/4 of the tuna salad and serve immediately.
Nutritional analysis per serving
Serving size :About 1 cup

Total carbohydrate 28 g
Dietary fiber 6 g
Sodium 467 mg
Saturated fat 1 g
Total fat 9 g

Cholesterol 28 mg
Protein 23 g
Monounsaturated fat 2 g
Calories 285