Tuna-Macaroni Salad

Recipe Ingredients

1 1/2 cups	355ml	Elbow macaroni
1		Frozen mixed vegetables - (16 oz) - thawed
		= (cauliflower, carrots and snow pea pods)
2		Water-packed tuna - (6 oz ea) - drained and flaked
4		Scallions - sliced
1/4 cup	23g / 0.8oz	Minced flat-leaf parsley
3 tablespoons	45ml	Fat-free Italian salad dressing
2 tablespoons	30ml	Balsamic vinegar
2 teaspoons	10ml	Dried basil
1/4 teaspoon	1.3ml	Crushed red pepper flakes

Recipe Instructions

In a large pot of boiling water, cook the macaroni 6 minutes, until almost tender. Add the mixed vegetables; return the water to a boil, then cook until the pasta and vegetables are just tender, about 1 minute longer. Drain and then rinse under cold running water.

Meanwhile, in a large bowl, combine the tuna, scallions, parsley, salad dressing, vinegar, basil and pepper flakes. Add the pasta and vegetables; toss well. Refrigerate, covered, until chilled, at least 2 hours.

This recipe yields 4 servings.

Per Serving: 291 Calories, 1 g Total Fat, 0 g Saturated Fat, 32 mg Cholesterol, 417 mg Sodium, 39 g Total Carbohydrate, 4 g Dietary Fiber, 30 g Protein, 75 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 1 Protein/Milk.

Points Per Serving: 5.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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