Tuesday, May 14, 2013

Tuna Macaroni Salad

One of the recipes I made this week was this healthy take on Tuna Macaroni Salad that uses greek yogurt as a subtitute for all the mayo you'd usually use.  It tasted great and I'm happy I found a healthy version of one of my favorite summer foods!

You will need:
1 cup diced onion
1 cup diced celery
2 cans of chunk light tuna packed in water, drained
3 cups cooked whole grain pasta (I accidentally made 4 cups so it came a little more dry than it probably should, but still tasty!)
1 cup frozen peas, defrosted
2 tbs light mayo
1/2 cup fat free plain Greek yogurt
1 tbs red wine vinegar
Salt and pepper to taste

-Mix everything together

Literally, that's it!  I'm a huge fan of mac salad with tuna and peas in it, so when I came across this recipe I was pretty pumped.  The greek yogurt really saves you a lot of the fat and makes you feel a lot less guilty about eating this!  I also used whole wheat pasta to make it even better.

Estimated nutrition info from livestrong.com: Yields 6 servings, serving size: 1 cup.  Calories 244; Total Fat 2.5g; Saturated Fat 0.2g; Cholesterol 13.3mg; Sodium 261.8mg; Carbs 43.7g; Dietary Fiber 4.8g; Sugars 5.4g; Protein 17.7g.

No comments:

Post a Comment