This low fat tuna and pasta salad is an easy-to-assemble lunch or supper dish that the whole family will enjoy.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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
