Tuna and Sun-dried Tomato Pasta Salad
- Time: 20 minutes
- Servings: 3
- Serving Size: 6.0 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Whole-wheat pasta, uncooked - 75 grams or 2.7 oz (can replace with chickpea pasta if intolerant to wheat pasta)
- Sun-dried tomatoes, drained - 40 grams or 1.4 oz
- Corn kernels - 3/4 cup (101 grams)
- Tuna, canned and cooked, drained - 110 grams or 3.9 oz
INGREDIENTS FOR DRESSING:
- Olive oil or oil from the sun-dried tomatoes - 1 tbsp (14 grams)
- White wine vinegar - 1 tbsp (15 grams)
- Lemon, juice only - 1/2 medium (24 grams)
- Sea salt - 1/4 tsp
- Black pepper, ground - 1/4 tsp
INSTRUCTIONS:
- Cook pasta according to the instruction on the package. Do not use any oil or salt to cook it. Once done, rinse in cold water to cool down.
- Add all the dressing ingredients to a small bowl and mix. Set aside.
- Thinly slice the sundried tomatoes.
- Unfreeze the corn kernels either in the microwave or in a small pot with a bit of boiling water. Once done, rinse in cold water to cool down.
- Drain the water from the tuna can. Add the tuna to a large bowl along with all other ingredients. Mix gently and enjoy!
*Note: Divide equally by the listed number of ingredients. Stays fresh in the refrigerator for 2-3 days. Best eaten cold.
NUTRITION FACTS per serving:
- Calories 225
- Protein 12 grams
- Carbs 28 grams
- Fat 8 grams
- Fiber 5 grams
- Sugar 5 grams
- Iron 11% DV
- Calcium 2% DV
- Sodium 14% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Make sure the pasta is whole-wheat. Corn kernels are easiest bought frozen (also suggested to buy them organic if possible).
Tags: dairy-free, soy-free, gluten-free, high-protein, gastric sleeve, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.