Pack this in a container with separate compartments — the pasta tossed with some dressing in one, the eggs, tuna and red pepper in other compartments. Your child will have fun building the salad and it won't become soggy while it waits in the fridge at school for lunchtime.
- Portion size 6 servings
- Credits : Canadian Living's Weekends: Spring 2003
- 2 cups gemelli pasta
- 2 cans water-packed solid white tuna
- 1 can white kidney bean drained and rinsed
- 1 can romano beans drained and rinsed
- 3 hard-cooked eggs quartered
- 1 cup thinly sliced celery
- 1/2 cup chopped roasted sweet red pepper
- 3 tablespoons wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon pepper
- 1/2 cup finely chopped fresh basil
In large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain and rinse under cold water. Drain again.
Dressing: In large bowl, whisk together vinegar, oil, mustard, garlic, salt, sugar and pepper; stir in basil.
Drain tuna and break into chunks; add to dressing along with pasta and beans; toss. Arrange eggs, celery and roasted red peppers in concentric rings on top. Toss at the table just before serving.
Nutritional facts <b>Per serving:</b> about
- Sodium 719 mg
- Protein 22 g
- Calories 332.0
- Total fat 11 g
- Saturated fat 2 g
- Total carbohydrate 35 g
- Iron 18.0
- Folate 43.0
- Calcium 5.0
- Vitamin A 10.0
- Vitamin C 37.0