Meatless Monday Special Lunch Edition: Tuna pasta salad (vegetarian, gluten-free)
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Meatless Monday Special Lunch Edition: Tuna pasta salad

Course: Main Course
Cuisine: European
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 servings

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!

Ingredients

  • 1 gluten-free pasta of your choice (I used rotini made with a mix of quinoa, brown rice and amaranth)
  • 1 can of wild-caught tuna (buying wild and sustainable seafood is the best)
  • 1 large carrot washed, ends trimmed, cut into very small chunks
  • 2 organic celery stalks washed, cut into small cubes
  • 1 green onion (white and green parts), thinly sliced
  • 3 Tbsp parsley minced
  • 1 large dill pickle cut into small bite-size pieces
  • 1/3 cup organic mayo of your choice if it's too dry, add a bit more mayo

Instructions

  1. 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.
  2. Simply mix all the ingredients in a big bowl, and enjoy for lunches!
  3. 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%