Lemon juice and capers give this simple pasta salad a tangy zip.(Cooking Light Magazine 8-04)
1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Combine pasta, bell pepper, parsley, onion, celery and tuna in a large bowl, tossing gently to combine.
2. Combine lemon juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 4 | ||
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Calories: 465 | ||
Calories from Fat: 89 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 94.5mg | 29 % | |
Sodium 308.5mg | 11 % | |
Potassium 483.1mg | 13 % | |
Total Carbohydrate 69.4g | 20 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 67.7g | ||
Protein 24.5g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 465
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