Sunday, July 8, 2012

Tuna Pasta Salad



Ever since I saw this post on Prevention RD's website, I knew that I was going to try it very soon.  It seemed quick and easy and I knew I would have pretty much all of the ingredients on hand.  I've never made a pasta salad and it suddenly dawned on me; I like tuna, pasta, salad, and Nicole's recipes.  So I knew it would be a success.



Also, Mr. Delish won't be home for dinner tonight or tomorrow so this is what I'll be having.  While his palate has broadened since I began cooking for him, I consider him to be a little picky.  I know he is not really partial to tuna, which is why I always make it for just myself.

I made some substitutions in this recipe - chili powder for the cayenne and red pepper for the bell pepper.  I added 1/2 a tsp of olive oil since Nicole's recipe mentioned olive-oil based mayo and I had a reduced fat mayonnaise that did not have olive oil in it.  I really considered using a plain elbow macaroni for this but didn't want to decrease the healthiness of the dish.  My mom suggested that sour cream might work in a pinch if you have no Greek yogurt.

The hardest part of this recipe for me was the part where I had to wait an hour before eating.  Whether it's a cookie, a pie, a bread, or tuna salad, the fact that I can't have it makes me want it even more.  This really isn't the kind of dish that can be served immediately however.  

Overall, this was tasty and filling.  Next time, I will probably decrease the amount of mayonnaise by a Tbsp (I tend to prefer salads with less mayonnaise), especially since I will be eating some of this if as leftovers and anticipate adding Greek yogurt to my dish then. 


Tuna Pasta Salad (slightly Modified from Prevention RD, originally seen on
KickinItintheKitch)

Ingredients:
  • 1 cup, whole wheat pasta shape of your choice.
  • 1 5 oz can of tuna, drained
  • 1 red pepper diced
  • 1/4 onion, diced
  • 2-3 Tbsp reduced fat mayonnaise
  • 2 Tbsp nonfat Greek yogurt
  • 1 tsp dried parsley
  • pinch of cayenne pepper
  • salt and pepper, to taste 
  • 1/2 tsp of olive oil (optional)
Directions:
1. Cook your whole wheat pasta according to the package directions (if you have not yet diced your onion and red pepper, while the pasta is cooking is an excellent time to do so.  This is what I did).  Drain then run under cold water allowing it to drain ago.   I
2. Combine the pasta with all of your ingredients and mix well.
3. Refrigerate your pasta salad at least one hour before eating.
4. Enjoy!

Yield: 4 side dish/light lunch servings; 2 dinner servings

Note: Per Prevention RD, adding an extra spoon of yogurt or mayonnaise is the best way to eat this if you are eating it as leftovers.

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