Tuna, White Bean and Pasta Salad with Basil
This recipe makes 6 servings
|Per serving: about||-|
|total fat||11 g|
|sat. fat||2 g|
- Portion size: 6
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.
- 2 cups 2cupsgemelli pasta
- 2 cans (each 6 oz/170 g) 2cans (each 6 oz/170 g)water-packed solid white tuna
- 1 can (19 oz/540 mL) 1can (19 oz/540 mL)white kidney beanwhite kidney beans or romano beans, drained and rinsed
- 3 3hard-cooked eggs, quartered
- 1 cup 1cupthinly sliced celery
- 1/2 cup 1/2cupchopped roasted sweet red pepperroasted sweet red peppers Dressing:
- 3 tbsp 3tbspwine vinegar
- 3 tbsp 3tbspextra-virgin olive oil
- 1 tsp 1tspDijon mustard
- 2 2cloves garlic, minced
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tspgranulated sugar
- 1/4 tsp 1/4tsppepper
- 1/2 cup 1/2cupfinely 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.
Source : Canadian Living's Weekends: Spring 2003