Tuna Pasta Salad
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 234 |
| pro | 13 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 27 g |
| fibre | 2 g |
| chol | 15 mg |
| sodium | 358 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 12 |
| vit A | 21 |
| vit C | 8 |
| folate | 33 |
Using tuna packed in both oil and broth means you'll need less oil in the dressing.
Ingredients
- 1 large carrot
- 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 pickles
- diced Red onion
- Lemon Dressing:
- 3 tbsp lemon juice
- 3 tbsp white wine vinegar
- 1 small clove garlic, minced
- 1 tsp Dijon mustard
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup extra-virgin olive oil
Preparation
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.)
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.)
Additional information : Tip: To make onion milder, soak for 30 minutes in cold water. Drain and add to salad.
Source : Canadian Living Magazine: September 2008
- Keywords : Lunch; Salad; Make-Ahead; Tuna; Pasta;
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