Tuna and Bow Tie Pasta Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 14%
  • Fat: 3.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.8g
  • Carbohydrate: 31.4g
  • Fiber: 1.8g
  • Cholesterol: 15mg
  • Iron: 0.0mg
  • Sodium: 274mg
  • Calcium: 0.0mg

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

  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.
Note: Cook the pasta a day ahead of time. When you're ready to make the salad, rinse the pasta and assemble the salad.
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Tuna and Bow Tie Pasta Salad Recipe at a Glance
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