Recipe: Tuna pasta salad

Dietitian's tip: To make a complete and colorful meal, serve this tuna salad with a blend of cubed cantaloupe, red grapes and strawberry halves. For variety, top the salad with fresh dill or chives.

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving

SERVES 4

Ingredients

2 cups uncooked farfalle (bow tie pasta)
2 cans (6 ounces each) unsalted white tuna packed in water, drained
1/4 cup finely chopped onions
2/3 cup frozen peas, thawed
2/3 cup reduced-fat salad dressing
1/8 teaspoon ground black pepper, if desired
4 cups fresh spinach

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.

In a large bowl, combine the cooked pasta, tuna, onions, peas, salad dressing and pepper. Toss to mix well. Cover and refrigerate until well chilled, at least 2 hours.

To serve, place 1 cup of spinach on individual plates. Top each serving with 1/4 of the tuna salad and serve immediately.

Nutritional Analysis

(per serving)

Calories	337	Cholesterol	44 mg
Protein	22 g	Sodium	694 mg
Carbohydrate	28 g	Fiber	5 g
Total fat	15 g	Potassium	304 mg
Saturated fat	3 g	Calcium	30 mg
Monounsaturated fat	3 g