Skip to main content

Pasta 'Tuna' Salad

This tangy rendition of a classic pasta salad is high in protein and great taste. It doubles beautifully and makes a terrific lunch the next day. Serve it in hollowed-out yellow and/or red tomatoes for a lovely presentation.

Ingredients: 

Ingredients: 

Ingredient Line: 
10 oz. small dried pasta shapes, such as twists or small shells
Ingredient Line: 
8-oz. pkg. baked marinated tofu (any flavor), finely diced
Ingredient Line: 
2 large stalks celery, finely diced
Ingredient Line: 
2 medium scallions, thinly sliced
Ingredient Line: 
½ cup soy mayonnaise
Ingredient Line: 
⅓ cup chopped black olives
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
½ tsp. freshly ground pepper

Instructions: 

MEAL PLAN: While the pasta is cooking, boil some fresh corn on the cob to accompany the salad. Also, prepare a platter of crunchy carrot sticks and sliced radishes and strips of green or red bell peppers.

  1. Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook according to package directions until just tender. Drain, rinse under cold running water until cool, then drain again. Transfer to large serving bowl.
  2. Add remaining ingredients and toss gently to combine. Cover and chill until needed or serve right away.

Nutrition Information: 

Calories: 
179
Protein: 
8 g
Total Fat: 
8 g
Saturated Fat: 
1 g
Carbohydrates: 
20 g
Cholesterol: 
mg
Sodium: 
248 mg
Fiber: 
2 g
Sugar: 
g
Yield: 
6 servings

Leave a comment