Meatless Monday Special Lunch Edition: Tuna pasta salad
This Meatless Monday Lunch Edition features a healthy tuna pasta salad. The perfect vegetarian and gluten-free lunch to send with your kid to school!
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1
gluten-free pasta of your choice
(I used rotini made with a mix of quinoa, brown rice and amaranth)
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1
can of wild-caught tuna
(buying wild and sustainable seafood is the best)
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1
large carrot
washed, ends trimmed, cut into very small chunks
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2
organic celery stalks
washed, cut into small cubes
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1
green onion
(white and green parts), thinly sliced
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3
Tbsp
parsley
minced
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1
large dill pickle
cut into small bite-size pieces
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1/3
cup
organic mayo of your choice
if it's too dry, add a bit more mayo
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Cook the pasta according to package directions. Once cooked 'al dente', remove from heat and rinse under cold water to stop the cooking process, drain and set aside.
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Simply mix all the ingredients in a big bowl, and enjoy for lunches!
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Keep in an airtight container in the fridge for up to 3-4 days.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 142kcal | Fat: 6g | Saturated fat: 1g | Cholesterol: 24mg | Sodium: 367mg | Potassium: 256mg | Carbohydrates: 9g | Fiber: 1g | Sugar: 2g | Protein: 12g | Vitamin A: 3925% | Vitamin C: 7.8% | Calcium: 32% | Iron: 1.2%