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Tuna Pasta Salad

  • Prep 25 min
  • Total 60 min
  • Ingredients 10
  • Servings 8

Ingredients

10
oz uncooked multigrain penne pasta (about 3 cups)
1
cup diced English (seedless) cucumber
1/4
cup chopped fresh mint leaves
1/2
cup plain low-fat yogurt
1/4
cup low-fat mayonnaise
1/2
teaspoon salt
1
cup thinly sliced red onion, rinsed with cold water and drained
1
cup thinly sliced red bell pepper
2
cans (4.5 oz each) oil-packed tuna, drained
2
cups shredded romaine lettuce

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
330mg
14%
Potassium
250mg
7%
Total Carbohydrate
31g
10%
Dietary Fiber
3g
15%
Sugars
4g
Protein
16g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

For a yummy vegetarian version, replace the tuna with feta cheese.

Say hello to a fresh, healthy twist on a classic favorite.

Swap half a pound of cooked baby shrimp for the tuna for a fun change.

Raw onions are wonderful in salads, but sometimes they can be too pungent. Rinsing the cut onion with cold water will remove some of the pungency.

If the salad loses a bit of creaminess, stir in a little low-fat milk.

Directions

  • 1 Cook pasta as directed on package, omitting salt and oil. Drain; rinse with cold water. Meanwhile, in large bowl, beat cucumber, mint, yogurt, mayonnaise and salt with whisk.
  • 2 Add pasta, and stir until well coated with dressing. Stir in all remaining ingredients except lettuce. Refrigerate 30 minutes.
  • 3 Stir in lettuce, and serve.

Say hello to a fresh, healthy twist on a classic favorite.

Rate and Comment

Say hello to a fresh, healthy twist on a classic favorite.