Light Pasta Salad with Tuna

Servings 6 servings


  • 18 ounces tuna steak cooked (or equivalent drained, canned tuna)
  • 24 ounces Rotini pasta OR Twists OR Spirals, uncooked
  • 1 1/2 cups green beans cut into 1-inch pieces
  • 4 1/2 tablespoons olive oil
  • 6 tablespoons Dijon mustard
  • 9 tablespoons rice wine vinegar
  • 2 tablespoons grated lime peel
  • 9 sprigs fresh parsley chopped
  • 3 tablespoons low sodium soy sauce
  • 5 cloves garlic pressed
  • 1/2 tablespoon dried dill
  • 1 1/2 cups chopped red bell pepper
  • 1 medium red onion thinly sliced


  • DO-AHEAD TIP: Cook tuna. Prepare salad and refrigerate overnight, if possible. Break tuna into small bite-size pieces; set aside.
  • Cook pasta; drain and rinse with cold water. Blanch and drain green beans; set aside.
  • Prepare dressing: In a small bowl, whisk together next 8 ingredients (olive oil through dill) until well blended. In a large bowl, toss together tuna, pasta, green beans, bell pepper and onion; drizzle with dressing and toss well. Cover and refrigerate overnight, if possible, to allow flavors to blend.


SERVING SUGGESTION: Serve bowl of raw baby carrots on the side; add some sesame bread sticks.
VEGETARIAN: Use extra-firm tofu instead of tuna.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure mustard, vinegar, and soy sauce are gluten free. Use gluten free pasta.
NUTRITION: Per Serving: 687 Calories; 17g Fat; 37g Protein; 96g Carbohydrate; 6g Dietary Fiber; 32mg Cholesterol; 534mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. Points: 18
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