Publisher Photo
Publisher Photo
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."
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

3/4 cup: 173 calories, 6g fat (2g saturated fat), 45mg cholesterol, 533mg sodium, 20g carbohydrate (0 sugars, 2g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.

  • 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-boiled large eggs, chopped
  • 1 can (6 ounces) light water-packed tuna, drained
  • 1/2 cup reduced-fat Italian salad dressing
  • 1/2 cup pickle juice
  1. 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.
Originally published as Tuna Pasta Salad in Light & Tasty August/September 2003, p42

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