Artichoke-Tuna Pasta Salad
Celery Sticks and Hummus
Ingredients
- 4 oz whole-grain rotini pasta
- 1½ cups grape tomatoes, halved
- ½ (12-oz) jar marinated artichoke hearts, drained
- ¾ cup chopped green bell pepper
- ¼ cup crumbled feta cheese
- ⅓ cup finely chopped red onion
- ⅓ cup chopped fresh basil
- ¼ cup olive oil vinaigrette
- 2 (2.6-oz) pouch low-sodium albacore tuna, flaked
Instructions
- Cook pasta according to package directions; place in colander run cold water over pasta to cool. Drain well.
- Meanwhile, combine tomatoes, artichoke hearts, bell pepper, cheese, onion, basil and dressing in a large bowl; toss well.
- Divide pasta mixture between plates; sprinkle evenly with the tuna.
Side Dish Ingredients
- 4 stalks celery
- ⅓ cup plain hummus (or your favorite flavor)
Side Dish Instructions
- Cut celery into 2-inch pieces; serve with hummus.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
330
|
53
|
383
|
| Fat (g) | 17 | 3 | 20 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 15 | 2 | 17 |
| Carb (g) | 30 | 4 | 34 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 457 | 119 | 576 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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