Nutrition is a primary factor to good health and Fitness.
Italian Pasta Salad with Tuna
30 min Start to Finish:
8 servings (1 cup each)
2 cups uncooked small pasta shells (7 oz)
4 small red potatoes, cut in half, sliced
2 cups frozen cut green beans
1 tablespoon olive
1 can (6 oz) tuna in water, drained, flaked
1 medium tomato, seeded, chopped (about 3/4 cup)
8 medium green onions, sliced (1/2 cup)
1/2 cup Italian dressing
2 hard-cooked eggs, sliced
1.In 4-quart saucepan or Dutch oven, cook pasta as directed on package, adding potatoes and frozen green beans during last 5 to 7 minutes of cook time; cook until vegetables and pasta are tender. Drain.
2.In large bowl, gently toss cooked pasta, potatoes and green beans with oil.
3.Stir in tuna, tomato and onions. Pour dressing over salad; stir gently to coat. Top with hard-cooked eggs. Serve immediately or if you have more time, refrigerate salad until chilled.
Calories 290 (Calories from Fat 70);
Total Fat 8g (Saturated Fat 1g, Trans Fat 0g);
otal Carbohydrate 40g (Dietary Fiber 4g, Sugars 5g);
Contact Julie Barger to schedule 720-278-6868,
or email Julie@fitnessandbeyondinc.com