This recipe was inspired by Weight Watcher's White BeanTuna Pasta Salad (6 points), which I changed up to make the recipe easier.
Cook pasta according to package directions. Drain and rinse under cold running water; drain again.
In a large bowl, stir together broth, vinegar, oil, salt and pepper until blended. Add cooked pasta, beans, roasted peppers, onion and parsley; toss to mix and coat.
Break tuna into bite-size pieces and add to bowl; toss gently.
My edited version of Weight Watcher's White Bean Tuna Pasta Salad. WW's recipe calls for 12 oz canned tuna, 3/4 of a can of the beans, and grated lemon peel. I hate trying to grate lemon peel, and using an 11 oz. family size packet of tuna with a full can of the beans makes this faster to whip together without changing the taste.
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Serving Size: 1 Serving (294g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 67 | ||
Calories from Fat: 18 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 387.7mg | 13 % | |
Potassium 347.7mg | 9 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 8.3g | ||
Protein 5.3g | 8 % | |
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: 67
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