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Recipe tags: Easy, Fish, One dish meal, Picnic, Refrigerator

Salads and salad dressings

Tuna Pasta Salad

Recipe submitted by DaVita renal dietitian Heather A. from Georgia.

Portions: 4

Serving size: 3/4 cup

Ingredients

• 2 cups cooked pasta (bow-tie or macaroni)
• 1/4 cup celery, chopped
• 2 tablespoons yellow bell pepper, chopped
• 2 tablespoons green onion, chopped
• 1 tablespoon lemon zest
• 1/4 cup low-fat mayonnaise
• 1/4 cup low-sodium Italian salad dressing
•  one 6-ounce can low-sodium tuna in water, drained and flaked with fork

Preparation

1. Combine cooked pasta, celery, bell pepper, onion and lemon zest in a mixing bowl.
2. In a separate bowl, whisk together mayonnaise and salad dressing.
3. Pour dressing over pasta mixture.
4. Add tuna to pasta mixture.
5. Mix gently until all ingredients are moist and well blended.
6. Refrigerate one hour to let flavors blend.

Nutrients per serving

• Calories:  266
• Protein: 14 g
• Carbohydrates: 21 g
• Fat: 14 g
• Cholesterol: 18 mg
• Sodium: 140 mg
• Potassium: 167 mg
• Phosphorus: 116 mg
• Calcium: 17 mg
• Fiber: 1.3 g

Renal and Renal Diabetic Food Choices

• 1-1/2 meat
• 1 starch
• 2 fat

Carbohydrate Choices

• 1-1/2

Helpful Hints

• Look for Italian dressing with lowest sodium content. Powdered dressing mix is a good choice because the sodium can be adjusted by using less of the mix.
• If low-sodium tuna is unavailable, reduce sodium in regular tuna by rinsing for one minute.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Natalie R. of Sunny SoCal, says:

Good recipe for lunch. It took me 10 minutes to make.

Reviewed: Apr. 28, 2008, 3:47 PM  -  Inappropriate review?   

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