Thursday, 20 October 2011

Tuna-Mac Salad


Ingredients

  • Salt and pepper
  • 1 pound elbow macaroni
  • ribs celery, finely chopped
  • 1/2 cup finely diced red onion
  • 1/2 cup finely chopped fresh parsley
  • carrot, grated
  • 12-oz. can tuna in water, drained
  • 1/2 cup plus 2 Tbsp. reduced-fat mayonnaise
  • 1/4 cup plain low-fat yogurt
  • 1 tablespoon plus 1 tsp. cider vinegar

Preparation

  • 1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain, rinse with cold water and drain again.
  • 2. While pasta is cooking, combine celery, onion, parsley, carrot and tuna in a large bowl. Add cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise, yogurt and vinegar. Season with salt and pepper and whisk. Pour over pasta and toss until well coated. Cover and refrigerate until ready to serve.
Note: Add veggies. Toss in chopped artichoke hearts, sun-dried tomatoes or roasted red peppers.
Trade pastas. You can use any short pasta shape in this recipe.

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