

2 cups spiral pasta (or other short pasta) | |
1 cup green beans cut into 1-inch pieces | |
4 tablespoons olive oil | |
2 tablespoon mayonnaise | |
2 tablespoon lemon juice | |
1 garlic clove minced | |
1 can (170g) tuna no salt added, drained (or rinse salted tuna before use) | |
1 tablespoon lemon zest | |
1/4 cup chopped fresh basil |
Nutrient Analysis | |||||||||||||||||||
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
Calories | 396 Kcal | ||||||||||||||||||
Protein | 17 g | ||||||||||||||||||
Carbohydrates | 37 g | ||||||||||||||||||
Fibre | 2 g | ||||||||||||||||||
Total Fat | 20 g | ||||||||||||||||||
Saturated Fat | 3 g | ||||||||||||||||||
Cholesterol | 14 mg | ||||||||||||||||||
Sodium | 68 mg | ||||||||||||||||||
Potassium | 265 mg | ||||||||||||||||||
Phosphorus | 165 mg | ||||||||||||||||||
TIP: You can prepare this salad a day in advance.
REFRIGERATE: 2 hours
Tuna Pasta Salad:
Downloadable/printer-friendly version
1
Done
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Cook pasta according to instructions on package. Add the green beans to the pasta for the last 3 minutes of cooking. Drain pasta and beans and rinse with cold water to stop the cooking process. Set aside. |
2
Done
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In a large bowl, prepare the dressing. Combine olive oil, mayonnaise, lemon juice, and garlic. Add pepper to taste. |
3
Done
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Add the pasta and beans to the bowl with the dressing. Toss ingredients together. Add the tuna flakes, lemon zest, and basil. Gently toss and refrigerate for 2 hours before serving. |