Tangy Tuna Macaroni Salad Recipe
- 1 cup uncooked elbow macaroni
- 1 cup chopped celery
- 1 can (6 ounces) light water-packed tuna, drained and flaked
- 3/4 cup frozen peas, thawed
- 3 tablespoons minced fresh parsley
- 2 tablespoons sliced pimiento-stuffed olives
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup fat-free plain yogurt
- 1 tablespoon red wine vinegar
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon ground mustard
- 1. Cook macaroni according to package direction; drain and rinse in cold water. In a serving bowl, combine the macaroni, celery, tuna, peas, parsley and olives.
- 2. In a small bowl, combine the remaining ingredients; add to tuna mixture and toss to coat. Cover and refrigerate for at least 4 hours or overnight. Yield: 6 servings.
One serving (3/4 cup) equals 163 calories, 3 g fat (trace saturated fat), 12 mg cholesterol, 540 mg sodium, 23 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.