Tuna pasta salad - Mayo Clinic
Most mayonnaise-based dressings, even fat-free ones, are high in sodium. Using a vinaigrette cuts sodium and adds a small amount of healthy olive oil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mayoclinic.org.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 2 cups uncooked whole-wheat bow tie pasta (farfalle)
- 2 cans (6 ounces each) unsalted white tuna packed in water, drained
- 1/4 cup finely chopped onions
- 2/3 cup frozen peas, thawed
- 1/8 teaspoon ground black pepper, if desired
- 4 cups fresh spinach
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