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Tuna and Vegetable Pasta Salad

Photo: Charles Masters
Prep time 20 mins
Yield Serves: 4

Ingredients

  • 4 cups packed fresh baby spinach
  • 2 cups cooked whole-wheat pasta (preferably a short shape, such as cavatappi)
  • 4 single-serve packets (2.6 oz. each) or cans (3 oz. each) water-packed chunk light tuna
  • 2 cups cooked peas, thawed if frozen
  • 1/2 cup hummus
  • 1/2 cup guacamole
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill

Nutrition Information

  • calories 358
  • fat 8 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 34 g
  • carbohydrate 38 g
  • fiber 11 g
  • cholesterol 26 mg
  • iron 5 mg
  • sodium 552 mg
  • calcium 66 mg

How to Make It

  1. Divide spinach among 4 bowls. Microwave each, uncovered, for 1 minute on high to wilt, if desired.

  2. In a large bowl, gently toss together remaining ingredients, except dill. Divide tuna mixture among bowls with spinach. Sprinkle with dill and serve.