eat for health logoBean and Pasta Salad (Serves 12, 1 1⁄4 cup per serving)
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healthvermont.gov/eatforhealth/ 

Salad Ingredients:

  • 1 pound pasta, uncooked
  • 1 – 6 ounce can tuna, water packed, drained
  • 2 cups assorted raw vegetables, washed and chopped (green or red peppers, zucchini, broccoli, cabbage, cauliflower, carrots, celery, onion, cucumber)
  • 1⁄2 cup black or green olives, drained (optional)
  • 2 cups cooked or canned beans, drained and rinsed, any type (black beans, kidney beans, chic peas, cannellini beans, black eyed peas)
  • 1 head of romaine lettuce
  • 3 fresh tomatoes

Dressing Ingredients:

  • 1⁄2 cup mayonnaise, low fat
  • 1⁄2 cup low fat sour cream or yogurt
  • 2 tablespoons mustard
  • 1 tablespoon lemon juice or vinegar
  • 1⁄2 teaspoon herbs (dill, oregano, or basil, or a combination of all)

Directions:
1. Cook pasta in boiling water, according to package directions. Do not overcook.
2. Rinse with cold running water and drain very well.
3. While pasta is cooking chop vegetables.
4. Place prepared raw vegetables in a large bowl. Add half of the cooked, drained pasta. Mix gently. Add the rest of the pasta, beans, and olives. Stir gently.
5. In a small bowl mix mayonnaise, sour cream or yogurt, mustard, lemon juice or vinegar, and herbs. Pour over salad and stir gently to blend well.
6. Serve on a bed of lettuce leaves, with fresh tomatoes or other vegetables in season.

Nutrition info for 1 serving:
Calories: 260 • Protein: 13 g • Total Fat: 6 g • Saturated Fat: 1.5 g • Cholesterol: 15 mg
Carbohydrates: 38 g • Sodium: 310 mg