Tuna, White Bean and Pasta Salad with Basil
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 332 |
| pro | 22 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 35 g |
| fibre | 7 g |
| sodium | 719 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 18 |
| vit A | 10 |
| vit C | 37 |
| folate | 43 |
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.
Ingredients
- 2 cups gemelli pasta
- 2 cans (each 6 oz/170 g) water-packed solid white tuna
- 1 can (19 oz/540 mL) white kidney beans or romano beans, drained and rinsed
- 3 hard-cooked eggs, quartered
- 1 cup thinly sliced celery
- 1/2 cup chopped roasted sweet red peppers
- Dressing:
- 3 tbsp wine vinegar
- 3 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp granulated sugar
- 1/4 tsp pepper
- 1/2 cup finely chopped fresh basil
Preparation
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
- Keywords : Salad; Reduced fat; Kid-Friendly; Summer; Beans; Basil; Pasta; Tuna; Eggs; Celery;
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