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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (266g)|
|Recipe Makes: 4|
|Calories from Fat: 89 (19%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.