Adam's Picnic-Perfect Tuna-and-Macaroni Salad
- Number of Servings: 11
Ingredients
Salt and pepper1 pound elbow macaroni3 ribs celery, finely chopped1/2 cup finely diced red onion1/2 cup finely chopped fresh parsley1 carrot, grated 1 12-oz. can tuna in water, drained1/2 cup plus 2 Tbsp. reduced-fat mayonnaise1/4 cup plain low-fat yogurt 1 tablespoon plus 1 tsp. cider vinegar
Preparation
1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain, rinse with cold water and drain again.
2. While pasta is cooking, combine celery, onion, parsley, carrot and tuna in a large bowl. Add cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise, yogurt and vinegar. Season with salt and pepper and whisk. Pour over pasta and toss until well coated. Cover and refrigerate until ready to serve.
Note:
Add veggies: Toss in chopped artichoke hearts, sun-dried tomatoes or roasted red peppers.
Trade pastas: You can use any short pasta shape in this recipe.
This recipe also appeared in the May 2010 issue.
Serving Size: 8
1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain, rinse with cold water and drain again.
2. While pasta is cooking, combine celery, onion, parsley, carrot and tuna in a large bowl. Add cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise, yogurt and vinegar. Season with salt and pepper and whisk. Pour over pasta and toss until well coated. Cover and refrigerate until ready to serve.
Note:
Add veggies: Toss in chopped artichoke hearts, sun-dried tomatoes or roasted red peppers.
Trade pastas: You can use any short pasta shape in this recipe.
This recipe also appeared in the May 2010 issue.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 223.0
- Total Fat: 4.3 g
- Cholesterol: 16.1 mg
- Sodium: 216.7 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 2.5 g
- Protein: 11.4 g
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