ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tuna and Bow Tie Pasta Salad

Prep time 19 mins
Cook time 7 mins
Chill time 2 hrs
Yield

6 servings.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Cook's Notes

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