VEGETABLE & TUNA PASTA SALAD
This delicious pasta salad recipe is made with zucchini, sun-dried tomatoes, arugula and chunk light tuna, which is lower in mercury than white albacore tuna. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving. If you're looking for an environmentally sustainable canned tuna option, check the label--tuna that was caught by troll or pole-and-line is considered the best choice, according to Monterey Bay Aquarium's Seafood Watch Program. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.
Provided by Stacy Fraser
Categories Healthy Salad Recipes
Time 30m
Number Of Ingredients 14
Steps:
- To prepare dressing: Combine oil, broth, vinegar, basil, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
- To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 28.4 g, Cholesterol 16.7 mg, Fat 12.2 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 2.7 g, Sodium 329.7 mg, Sugar 2.7 g
CREAMY AND HEALTHY TUNA PASTA SALAD
Easy, creamy, and healthy tuna pasta salad made with peas, celery, and an avocado yogurt dressing.
Provided by Rena
Categories Main Course Salad
Time 25m
Number Of Ingredients 13
Steps:
- Cook the pasta according to package directions, then drain and set aside in a large bowl to cool.
- Place all sauce/dressing ingredients into a blender or food processor and pulse until smooth and well combined. Taste and adjust the seasoning.
- Pour the sauce over the pasta, and stir in the celery, peas, and tuna. Mix with a spatula until nicely coated. Divide into bowls and enjoy!
Nutrition Facts : Calories 426 kcal, Carbohydrate 49 g, Protein 28 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 264 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving
LOW-FAT SUMMERTIME TUNA PASTA SALAD
Pasta, garden vegetables and tuna are lightly coated with a creamy dill-flavored dressing for a delightful warm-weather salad.
Provided by My Food and Family
Categories Special Diets
Time 3h25m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Mix dressing, dill weed and pepper in large bowl.
- Add remaining ingredients; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 180, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CREAMY TUNA PASTA SALAD
Steps:
- Combine all dressing ingredients and set aside.
- Cook pasta al dente according to package directions. Rinse under cold water to stop cooking.
- Combine all ingredients in a large bowl and mix well.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 431 kcal, Carbohydrate 28 g, Protein 16 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 47 mg, Sodium 406 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CREAMY PASTA SALAD WITH TUNA AND VEGETABLES (LOW FAT)
Prepare this salad a few hours in advance to allow the flavours to blend and mellow. You may use other fresh herbs instead of dill or just more parsley if you like. You may leave out the tuna if serving as a side dish with meat. I like the fresh flavour of this salad. It keeps well in the fridge for a couple of days.
Provided by Cookin-jo
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine rotini, red pepper, cucumber, green onions and tuna in a large bowl and set aside.
- In a medium bowl whisk all dressing ingredients.
- Pour dressing over salad ingredients and stir well.
- Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 263.2, Fat 6.2, SaturatedFat 1.1, Cholesterol 19.9, Sodium 275.2, Carbohydrate 35.6, Fiber 2.1, Sugar 5.5, Protein 15.7
MAIN DISH SALAD WITH TUNA AND VEGETABLES
For the past couple of decades restaurant menus have named any salad that features tuna, whether fresh or canned, raw or cooked, a Niçoise salad. Few of them resemble the traditional summer salad of Nice made with tomatoes and thin-skinned green peppers, cucumbers and other local vegetables such as fava beans and baby artichokes, olives, anchovies, hard-cooked eggs and oil-packed tuna. I often make a meal of a tuna, potato and vegetable salad. If tomatoes are out of season, I shred a carrot; and if green beans don't look good I use broccoli. Make sure to include lots of minced fresh herbs.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4 to 6 as a main dish
Number Of Ingredients 14
Steps:
- In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
- Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
- If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
- Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 873 milligrams, Sugar 3 grams, TransFat 0 grams
THE BEST CREAMY PASTA SALAD RECIPE
The absolute BEST Creamy Pasta Salad made with broccoli, cucumbers, olives, cheese, red onion, red pepper, and broccoli then tossed in a sweet and tangy dressing. This is the perfect pasta salad for parties and potlucks!
Provided by Elyse
Yield 10
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
- Place cooked and cooled pasta in a large mixing or serving bowl.
- Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
- Whisk together all dressing ingredients and pour over pasta and other ingredients.
- Gently fold in dressing until all ingredients are evenly coated.
- Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.
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HEALTHY TUNA PASTA SALAD • SALT
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5/5 (5)Total Time 30 minsCategory Side DishCalories 221 per serving
- Boil a large, salted pot of water for your pasta. Cook it al dente according to package directions.
- Meanwhile, prep your other ingredients and add them to a large bowl (add the vinegar, oil, and salt & pepper after the pasta is done).
- Once the pasta is cooked, rinse it under cold water and let it drain thoroughly. Add it to the bowl with the other ingredients.
- Add the vinegar and olive oil to the bowl. You may want to add more oil and/or vinegar depending on your tastes. Season the pasta salad thoroughly with salt & pepper (it's a lot of pasta so I added quite a bit). You can serve it right away or chill it first (cover the bowl) for the flavors to meld a bit.
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