Recipe: Tuna Macaroni Salad
This cold pasta salad is your one-stop shop for protein and carbs. We recommend using whole wheat pasta to add more fiber and whole grains to the meal. Fiber helps you to feel fuller and reduces your chance of overeating later on. Finally, use fresh basil if it is available and add it just before serving.
- 8 ounces of uncooked, whole-wheat pasta (any bite-sized shape)
- 10 ounces of frozen peas
- 13 ounces canned tuna, packed in water, drained
- ¼ cup onion, minced
- 1 tablespoon fat-free mayonnaise
- 1 cup plain, nonfat yogurt
- 2 tablespoons Dijon mustard
- 2 cloves garlic, crushed
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 cup grape tomatoes, halved
- ¼ teaspoon dried basil (or 1 teaspoon fresh basil)
Cook the pasta according to package directions. Drain and cool.
Cook the frozen peas in the microwave according to package directions. Drain any excess water and cool.
Combine all remaining ingredients in a large bowl. Add in the pasta and peas and mix well. Chill in the refrigerator until ready to serve.
Makes 8 servings.
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