Pasta Salad
Adapted from
National Pasta Association
8 servings
| 8 ozs bow tie pasta | 2 tbsps white vinegar | ||
| 3/4 c no-salt-added canned peas, drained | 1/2 tsp pepper sauce | ||
| 1/2 c bell peppers, chopped | 2 tsps honey | ||
| 1/2 c onions, chopped | 2 tsps salt | ||
| 3 c frozen broccoli flowerets, thawed | 1/2 tsp garlic powder | ||
| 12 ozs tuna in water, drained and flaked | 1/2 tsp ginger | ||
| Dressing: | 1/2 tsp black pepper | ||
| 1 tsp olive oil |
Cook bow tie pasta according to package directions; drain and cool. Add the peas, bell peppers, onions, broccoli, and tuna. To prepare dressing, combine vinegar, hot sauce, honey, salt, garlic powder, ginger, and black pepper in another mixing bowl. Pour over the pasta mixture. Toss lightly. Cover and chill until ready to serve.
| Calories | 190 | %CFF | 7 % | |
| Total Fat | 2 g | Saturated Fat | 0.2 mg | |
| Protein | 16 g | Cholesterol | 13 g | |
| Carbohydrates | 28 g | Sodium | 750 mg | |
| Sugars | 4 g | Fiber | 3 g | |
|
3.4 WW Points | ||||
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Rated by 2 users (2.0)
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