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Tuna Pasta Salad

Name: Tuna Pasta Salad
Prep time: 25 min
Total time: 1 h
Yield: 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

Prep 25 min
Total 60 min
Ingredients 10
Servings 8

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

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

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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 240

Calories from Fat: 50

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;