Tuna-Macaroni Salad

By á-174942

Ingredients

• 1 1/2 cups elbow macaroni
• 1 package frozen mixed vegetables - (16 oz) thawed (cauliflower, carrots and snow pea pods)
• 2 cans water-packed tuna - (6 oz ea) drained and flaked
• 4 scallions sliced
• 1/4 cup minced flat-leaf parsley
• 3 tablespoons fat-free Italian salad dressing
• 2 tablespoons balsamic vinegar
• 2 teaspoons dried basil
• 1/4 teaspoon crushed red pepper flakes

Details

Servings 4

Preparation

Step 1

In a large pot of boiling water, cook the macaroni 6 minutes, until almost tender. Add the mixed vegetables; return the water to a boil, then cook until the pasta and vegetables are just tender, about 1 minute longer. Drain and then rinse under cold running water.

Meanwhile, in a large bowl, combine the tuna, scallions, parsley, salad dressing, vinegar, basil and pepper flakes. Add the pasta and vegetables; toss well. Refrigerate, covered, until chilled, at least 2 hours.

This recipe yields 4 servings.

Per Serving: 291 Calories, 1 g Total Fat, 0 g Saturated Fat, 32 mg Cholesterol, 417 mg Sodium, 39 g Total Carbohydrate, 4 g Dietary Fiber, 30 g Protein, 75 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 1 Protein/Milk.

Points Per Serving: 5.