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Ingredients
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.
In a large bowl, combine the cooked pasta, tuna, onions, peas, salad dressing and pepper. Toss to mix well. Cover and refrigerate until well chilled, at least 2 hours.
To serve, place 1 cup of spinach on individual plates. Top each serving with 1/4 of the tuna salad and serve immediately.
Nutritional Analysis
(per serving) Calories337Cholesterol44 mgProtein22 gSodium694 mgCarbohydrate28 gFiber5 gTotal fat15 gPotassium304 mgSaturated fat3 gCalcium30 mgMonounsaturated fat3 g
- 2 cups uncooked farfalle (bow tie pasta)
2 cans (6 ounces each) unsalted white tuna packed in water, drained
1/4 cup finely chopped onions
2/3 cup frozen peas, thawed
2/3 cup reduced-fat salad dressing
1/8 teaspoon ground black pepper, if desired
4 cups fresh spinach
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.
In a large bowl, combine the cooked pasta, tuna, onions, peas, salad dressing and pepper. Toss to mix well. Cover and refrigerate until well chilled, at least 2 hours.
To serve, place 1 cup of spinach on individual plates. Top each serving with 1/4 of the tuna salad and serve immediately.
Nutritional Analysis
(per serving) Calories337Cholesterol44 mgProtein22 gSodium694 mgCarbohydrate28 gFiber5 gTotal fat15 gPotassium304 mgSaturated fat3 gCalcium30 mgMonounsaturated fat3 g