Tuna Pasta Salad

Author: Canadian Living

Using tuna packed in both oil and broth means you'll need less oil in the dressing.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2008

Ingredients

  • 1 carrots
  • 2 ribs celery
  • 3 cups medium shell pasta
  • 2 tuna packed in vegetable broth and oil, drained
  • 1/2 cup frozen peas thawed   
  • 1/2 cup chopped dill pickle
  • red onion
Lemon Dressing:
  • 3 tablespoons lemon juice
  • 3 tablespoons white wine vinegar
  • 1 garlic minced   
  • 1 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cup extra-virgin olive oil

Method

Cut carrot in half lengthwise; cut carrot and celery into 4-inch (10 cm) lengths.

In large pot of boiling salted water, cook carrot until tender-crisp, about 4 minutes. Remove from water with tongs and let cool. Cook celery for 30 seconds; remove from water with slotted spoon and let cool. Thinly slice carrot and celery; set aside.

In same pot of boiling water, cook pasta until tender but firm, about 8 minutes. Drain and rinse under cold water; drain again. Set aside.

In large bowl, break tuna into chunks; add pasta, carrot, celery, peas, pickles and onion.

Lemon Dressing: In small bowl, whisk together lemon juice, vinegar, garlic, mustard, salt and pepper; slowly whisk in oil. Add to pasta mixture; toss to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

Nutritional facts Per each of 8 servings: about

  • Sodium 358 mg
  • Protein 13 g
  • Calories 234.0
  • Total fat 8 g
  • Cholesterol 15 mg
  • Saturated fat 1 g
  • Total carbohydrate 27 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tuna Pasta Salad

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