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At a Glance
Prep Time : 10min
Cook Time : 10min
Course : Entree, Lunch, Pasta
Special : Low Fat
Type of Prep : Assemble, Boil
 
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Tuna and Pasta Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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This low fat tuna and pasta salad is an easy-to-assemble lunch or supper dish that the whole family will enjoy.

INGREDIENTS:

  • 8-ounces fusilli pasta
  • 2 6-ounce cans water-packed tuna, drained
  • 4 scallions, chopped
  • 1 small red bell pepper, sliced
  • 1 small mango, peeled and cubed
  • 2 tbsp fresh parsley, chopped
  • Handful of fresh basil leaves
  • 2 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp Dijon mustard
  • pinch salt and black pepper

PREPARATION:

Boil pasta according to instructions on package. Drain and rinse with cold water. Place cooled pasta in a large bowl and add tuna, scallions, bell pepper, mango, parsley and basil.

For the dressing, whisk oil, vinegar, garlic, mustard, salt and pepper together in a small bowl.

Add dressing to salad and toss well to coat. Garnish with some extra basil and serve chilled on 4 plates.

Per Serving: Calories 444, Calories from Fat 125, Total Fat 13.9g (sat 2.1g), Cholesterol 36mg, Sodium 355mg, Carbohydrate 52.1g, Fiber 3.6g, Protein 27.7g

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