Ingredients Jump to Instructions ↓

  1. 8 ounces dry whole-grain elbow pasta (Barilla Plus recommended)

  2. 1 cup frozen green peas

  3. 5 ounces canned tuna , packed in water

  4. 1/2 cup chopped celery

  5. 1/4 cup balsamic vinaigrette

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions and add frozen peas for the last 15 seconds of cooking; drain and set aside to cool slightly.

  2. Combine pasta and peas in a large bowl with tuna, celery and balsamic vinaigrette . Season with 1/4 teaspoon kosher salt and freshly ground black pepper to taste; mix well to combine. Serve slightly chilled or at room temperature. Enjoy this salad as is or pile it over mixed greens .

  3. Nutrition Info (per cup):

  4. Calories: 234; Fat: 8 grams; Saturated Fat : 1 gram; Protein: 13 grams; Carbohydrate: 28 grams; Sodium:191 milligrams; Cholesterol: 10 milligrams; Fiber: 4 grams


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