Tuna and Bow Tie Pasta Salad

Recipe from

Oxmoor House

Recipe Time

Prep: 19 Minutes
Cook: 7 Minutes
Chill: 2 Hours

Nutritional Information

Calories 218
Caloriesfromfat 14 %
Fat 3.3 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.8 g
Carbohydrate 31.4 g
Fiber 1.8 g
Cholesterol 15 mg
Iron 0.0 mg
Sodium 274 mg
Calcium 0.0 mg

Ingredients

8 ounces bow tie pasta, uncooked
1 (9-ounce) can solid white tuna in spring water, drained and flaked
1 cup finely chopped tomato (about 1 medium)
1/2 cup shredded carrot
1/2 cup finely chopped, unpeeled cucumber (about 1/2 small)
1/4 cup finely chopped celery (about 1/2 large rib)
1/4 cup red wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
2 teaspoons olive oil
1/4 teaspoon ground pepper
1/8 teaspoon salt

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain; rinse under cold water, and drain again. Place pasta in a large bowl. Add tuna and next 4 ingredients.

Combine vinegar and remaining 5 ingredients in a small bowl, stirring well. Pour vinegar mixture over pasta mixture, and toss well. Cover and chill at least 2 hours. Toss gently before serving.

Note:

Cook the pasta a day ahead of time. When you're ready to make the salad, rinse the pasta and assemble the salad.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook,

Oxmoor House

January 1998
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