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Pasta Tuna Salad Recipe

You can dress up this scrumptious salad and take it most anywhere—from a picnic to a potluck. "Since it's so easy to prepare, I make this nutritious salad often when we're camping," reports Patricia Smith of Canby, Oregon. "It's a real crowd-pleaser in hot weather. Leftovers keep well, too."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Pasta Tuna Salad Recipe

Prep/Total Time: 30 min.

Yield: 13 Servings

30 30

Ingredients

3 cups uncooked spiral pasta
3 plum tomatoes, seeded and chopped
2 cups frozen peas, thawed
1 cup (4 ounces) cubed reduced-fat cheddar cheese
1 cup sliced ripe olives
1 cup chopped dill pickles
2 hard-cooked eggs, chopped
1 can (6 ounces) light water-packed tuna, drained
1/2 cup reduced-fat Italian salad dressing
1/2 cup pickle juice

Directions

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the tomatoes, peas, cheese, olives, pickles, eggs and tuna. Combine salad dressing and pickle juice; pour over pasta mixture and toss to coat. Refrigerate until serving. Yield: 13 servings.

Nutritional Analysis: One serving (3/4 cup) equals 173 calories, 6 g fat (2 g saturated fat), 45 mg cholesterol, 533 mg sodium, 20 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Originally published as Tuna Pasta Salad in Light & Tasty August/September 2003, p42