Hello everyone....time to share a family favorite.....my mother's creation. My father loves this salad. As do two of my children.
I have tried several GF pastas in recreating this salad and found Ancient Harvest Quinoa to be a favorite in texture, flavor and firmness. Rice pasta mush/crumbles to much. 100% corn pasta is a good choice too. However, the quinoa pasta is a greater bang for the buck nutritionally.
The original family recipe used 2 cans of chunk light tuna in water....I now use the low sodium white albacore. Add salt only if needed to taste...but prefer a dash or two of garlic MRS DASH
Put frozen peas in strainer. Drain cooked pasta over the peas.
put in large mixing bowl
add other ingredients
toss
Season to taste.
enjoy
best if served chilled
Serving Size: makes approximately 12 - one cup servings
Number of Servings: 12
Used the recipe calculator on SparkPeople.com to break down the nutrition facts
Sorry I havent taken a picture will do so soon
I have tried several GF pastas in recreating this salad and found Ancient Harvest Quinoa to be a favorite in texture, flavor and firmness. Rice pasta mush/crumbles to much. 100% corn pasta is a good choice too. However, the quinoa pasta is a greater bang for the buck nutritionally.
The original family recipe used 2 cans of chunk light tuna in water....I now use the low sodium white albacore. Add salt only if needed to taste...but prefer a dash or two of garlic MRS DASH
Ingredients
- 1 package (8oz) Ancient Harvest Quinoa pasta (you could use any pasta...but i prefer this) 1 cup frozen peas 2 cups (one package of bean sprouts) 1 cup diced onion 1 cup chopped celery 1/2 cup mayonnaise ( I used regular......use low fat to reduce fat) 2 cans (6oz each) Tuna....I use Bumble bee very low sodium solid white albacore)
- Season with a Dash or two of Mrs Dash
Directions
cook pasta to package directions....if using quinoa pasta cook to tender..not al dente....will firm up during fridgeration...if cook to only al dente gets to hard when chilled.Put frozen peas in strainer. Drain cooked pasta over the peas.
put in large mixing bowl
add other ingredients
toss
Season to taste.
enjoy
best if served chilled
Serving Size: makes approximately 12 - one cup servings
Number of Servings: 12
Used the recipe calculator on SparkPeople.com to break down the nutrition facts
Nutrition Facts | ||
| Servings Per Recipe: 12 | ||
| Serving Size: 1 serving | ||
 | ||
Amount Per Serving | ||
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| Calories | 184.9 | |
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| Total Fat | 7.6 g | |
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| Saturated Fat | 1.0 g | |
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| Polyunsaturated Fat | 0.0 g | |
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| Monounsaturated Fat | 0.0 g | |
| ||
| Cholesterol | 15.0 mg | |
| ||
| Sodium | 89.0 mg | |
| ||
| Potassium | 135.9 mg | |
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| Total Carbohydrate | 19.6 g | |
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| Dietary Fiber | 2.6 g | |
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| Sugars | 1.7 g | |
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| Protein | 10.3 g | |
| ||
| Vitamin A | 5.6 % |
| |
| Vitamin B-12 | 0.3 % |
| |
| Vitamin B-6 | 2.0 % |
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| Vitamin C | 6.2 % |
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| Vitamin D | 0.0 % |
| |
| Vitamin E | 2.3 % |
| |
| Calcium | 1.1 % |
| |
| Copper | 1.4 % |
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| Folate | 3.1 % |
| |
| Iron | 4.5 % |
| |
| Magnesium | 1.4 % |
| |
| Manganese | 3.5 % |
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| Niacin | 13.8 % |
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| Pantothenic Acid | 0.8 % |
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| Phosphorus | 1.9 % |
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| Riboflavin | 3.9 % |
| |
| Selenium | 0.7 % |
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| Thiamin | 6.1 % |
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| Zinc | 1.0 % |
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