This protein-packed salad, with pasta, potatoes, and a bright mix of veggies, is both pretty and healthy.
cups uncooked small pasta shells (7 oz)
small red potatoes, cut in half, sliced
cups Green Giant™ frozen cut green beans (from 1-lb bag)
tablespoon olive or vegetable oil
can (6 oz) tuna in water, drained, flaked
medium tomato, seeded, chopped (about 3/4 cup)
cup sliced green onions (8 medium)
cup Italian dressing
hard-cooked eggs, sliced
In 4-quart saucepan, cook pasta as directed on package, adding potatoes and frozen green beans during last 5 to 7 minutes of cooking time; cook until vegetables and pasta are tender. Drain.
In large bowl, gently toss cooked pasta, potatoes and green beans with oil. Refrigerate until chilled, about 1 hour 30 minutes.
Stir in tuna, tomato and onions. Pour dressing over salad; stir gently to coat. Top with hard-cooked eggs.
Fresh green beans can be used in place of the frozen beans.
You could use salmon instead of the tuna in this easy pasta salad.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.