Second, use olive oil mayonnaise, or substitute half of the mayonnaise with Greek yogurt. First, swap the regular pasta for whole grain pasta. Season with kosher salt & black pepper to taste and garnish with fresh sprigs. Place all ingredients (per recipe below) in a large bowl & gently toss with dressing. Boil pasta in a large pot of salted water according to package directions. While pasta salads generally aren't considered "diet foods," there are several easy substitutions that can make it healthier. The tuna adds a little extra protein and flavor to a classic macaroni salad Make dressing and set aside. Taste and season with salt and ground black pepper. In a large bowl, gently mix cooked pasta with mayonnaise, drained tuna, peas, onion (optional), green pepper (optional), cheddar cheese cubes. Tuna is packed with protein and omega 3 fatty acids, which are good for heart health. Cook seashell (or macaroni) pasta according to package instructions drain and let cool. Regardless of what tuna you use, be sure to drain it before adding it to the salad so that the dressing doesn't get too thin. Tuna in water is better here, because you don't need the extra oil from oil-packed tuna (which will work fine in a pinch). It comes out of the can in thick chunks, which keeps it from breaking up too much when it's stirred into the pasta salad. While any canned tuna will work, for this recipe, the best bet is canned albacore in water. The finishing garnish of crunchy potato chips-another nod to the casserole-takes this dish right over the top! The dressing, made from mayonnaise and sour cream, is the perfect creamy binder for the whole dish. Similar to tuna noodle casserole, this pasta salad version has all the classic ingredients, such as tuna, noodles, and frozen peas, but gets more fresh than its casserole cousin with the addition of crunchy celery and bell pepper. Sprinkle hot sauce for an extra kick.Is tuna pasta salad a side dish or a main dish? If you ask us, we'd say it's both! It's a perfect easy dinner-filled with chunks of delicious albacore tuna, tons of crunchy fresh vegetables, and pasta-but it's equally great for a cookout! Drizzle freshly squeezed lemon juice and olive oil over finished salad. VARIATIONS: Add chopped red bell pepper, green peas, dill pickle. Feel free to substitute with any other favorite cheese styles including marble, mozzarella, or feta.ĭRESSING: Italian salad dressing, mayonnaise (or miracle whip), salt and pepper are combined with the salad to create a simple tangy and creamy dressing. ingredients 3 hard-boiled eggs, diced 3 cups macaroni, uncooked 1 (10 ounce) package frozen green peas, thawed and drained 2 (6 ounce) cans tuna, drained. You’ll also need chopped red raw onion, celery and green onion.ĬHEESE: 1 cup of shredded cheddar cheese adds flavor. I also used store-bought shredded carrots but these can be shredded easily at home with a cheese grater. Ingredients 1 and 3/4 cups (23g) uncooked elbow macaroni (3 and 1/2 cups cooked) 1 cup (129g) frozen peas 2 cans (5 oz. Meanwhile, open and strain as much water from the cans of tuna, chop the tuna into small pieces, then set aside. Afterward, place them in a bowl of cool water to chill. Once the pot of eggs come to a boil, boil the eggs for 15 minutes. VEGETABLES: A bag of broccoli slaw from the grocery store helps to keep things easy. Boil the pasta for 10 minutes then strain the water immediately. Look for the ocean wise seafood label to make sure you’re choosing a product that considers the best long-term health of our oceans. TUNA: Chunk light tuna in water is inexpensive and easy to add to recipes like this one (I used solid white albacore tuna) ! Grab 2 cans of tuna from the grocery store that are approximately 170g each (different brands will vary in weight). Feel free to use regular whole wheat pasta, rice pasta or other gluten-free versions. I used rice pasta spiral noodles because that’s what we had in our pantry. This is about 1 or 1½ cups of uncooked pasta. MACARONI: The recipe uses 3 cups of cooked elbow macaroni pasta noodles.
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