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Recipe: Tuna pasta salad

Recipe: Tuna pasta salad

Tuna pasta salad — one of many healthy recipes from Mayo Clinic.

To make a complete and colorful meal, serve this tuna salad with a blend of cubed cantaloupe, red grapes and strawberry halves. For variety, top the salad with fresh dill or chives.


Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.

In a large bowl, combine the cooked pasta, tuna, onions, peas, salad dressing and pepper. Toss to mix well. Cover and refrigerate until well chilled, at least 2 hours.

To serve, place 1 cup of spinach on individual chilled plates. Top each serving with 1/4 of the tuna salad and serve immediately.


Ingredients
  • 2 cups uncooked whole-wheat farfalle (bow tie pasta)
  • 2 cans (6 ounces each) unsalted white tuna packed in water, drained
  • 1/4 cup finely chopped onions
  • 2/3 cup frozen peas, thawed
  • 2/3 cup reduced-fat salad dressing
  • 1/8 teaspoon ground black pepper, if desired
  • 4 cups fresh spinach

Exchange Data
Dash
Dairy 
Fats
Fruits 
Grains
Meat
Nuts_Seeds_Drybeans 
Sweets 
Vegetables 
Diabetes
Fats
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables 
Starches 
Sweets 
HWP
Carbs
Fats
Protein Dairy1/2 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories285 
Carbohydrate28 g 
Cholesterol28 mg 
Fiber6 g 
Monounsaturatedfat2 g 
Potassium 
Protein23 g 
Saturatedfat1 g 
ServingsizeAbout 1 cup 
Sodium467 mg 
TotalFat9 g 

2011-07-01

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