tuna noodle salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 340.6
- Total Fat: 11.5 g
- Cholesterol: 42.7 mg
- Sodium: 1,092.6 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 2.8 g
- Protein: 24.2 g
View full nutritional breakdown of tuna noodle salad calories by ingredient
Introduction
My family loves this for lunch or for dinner on a hot summer evening. Calories can be reduced by using Miracle Whip fat free dressing, and fiber can be increased by using whole grain noodles.Cook rot9ini according to package directions. Thaw peas under cold running water, or throw them in with the noodles during the last minute of cooking. Drain tuna. Drain noodles and peas, cooling them off with running water. Mix all ingredients together, and chill before serving. Good with a glass of milk and a piece of fruit. Please note, the 1/4 teaspoon is for dry mustard, and I'm not sure how that translates to the liquid mustard. You can save time by chopping and measuring the veggies while the pasta is cooking and the peas are thawing. Enjoy! My family loves this for lunch or for dinner on a hot summer evening. Calories can be reduced by using Miracle Whip fat free dressing, and fiber can be increased by using whole grain noodles.
Cook rot9ini according to package directions. Thaw peas under cold running water, or throw them in with the noodles during the last minute of cooking. Drain tuna. Drain noodles and peas, cooling them off with running water. Mix all ingredients together, and chill before serving. Good with a glass of milk and a piece of fruit. Please note, the 1/4 teaspoon is for dry mustard, and I'm not sure how that translates to the liquid mustard. You can save time by chopping and measuring the veggies while the pasta is cooking and the peas are thawing. Enjoy!
Number of Servings: 6
Ingredients
-
2 6 Oz. cans of tuna canned in water
2 Cups uncooked rotini
1 cup chopped celery
1 cup frozen green peas
1/2 cup diced onion
1/2 cup sweet pickle relish
1 teaspoon salt
1 cup Miracle Whip light or fat free dressing
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
Directions
Number of Servings: 6
Recipe submitted by SparkPeople user DAFFYMOM08.