I am a bit crispy after a day at the beach yesterday. Oops. My parents brought with them tons of floats and inter-tubes. We had one fun day in the sun…Lily, too! That girl is a BEACH BUM. She doesn’t get in the water past her nose, but Mr. Prevention told me he purchased her a life jacket off Amazon, so that should be arriving soon. She learned a while back that she quickly sinks in water, but she absolutely loves the beach and I want her to take full advantage…and learn to float!
As excited as I am about my job, I wouldn’t be sad if they pushed out my start date to fall. It’s hard to be excited to go to work when you just want to hang out at the beach all day. Plus, I haven’t accomplished all the leisure reading I wanted to do. Moving states away = work. My book for work is coming along, however…and it’s interesting. Bonus.
Before we left Ohio, packaged tuna was one of the few non-perishables I challenged myself to use up. The thought of tuna being on a hot moving truck for a few weeks just didn’t sit well with me. I actually really like tuna, plus it’s so affordable and healthy…I just never think to use it for some reason.
My mom mentioned that she recently read an article on tuna and the pros vs. cons of water-packed tuna. While the water pack saves on calories, if you turn around and combine the tuna with an abundance of mayonnaise, you’re adding the calories right back in. While this recipe does use my beloved mayonnaise, it also uses the learner, lower calorie plain Greek yogurt for added creaminess, moisture, and tang.
This pasta salad is the perfect light lunch, or addition to your summer picnic or barbecue. Between the lean, heart-healthy tuna and whole wheat pasta, this pasta salad offers up a lighter version of a classic. Instead of celery, this pasta salad uses green bell pepper and onion for that crunch.
Don’t be shy with the cayenne if you like the heat!
Tuna Pasta Salad adapted from Kickin’ It in the Kitch
5 oz (1 heaping cup) whole wheat pasta, shape of preference
5 oz canned/packaged tuna, drained
1/2 green bell pepper, diced
1/4 onion, diced
3 Tbsp reduced fat olive oil-based mayonnaise
2 Tbsp nonfat plain Greek yogurt
1 tsp dried parsley
pinch of cayenne pepper
salt & pepper, to taste
Cook pasta according to package directions. Drain, then rinse with cold water.
Combine tuna, bell pepper, onion, mayonnaise, yogurt, spices, parsley and cooked pasta. Mix well.
Refrigerate for at least 1 hour before serving.
Yield: 4 servings (~1 cup each)
Nutrition Information (per serving): 210 calories; 5.0 g. fat; 21 mg. cholesterol; 381 mg. sodium; 26.8 g. carbohydrate; 3.0 g. fiber; 15.5 g. protein
Result: Simple, classic, and lightened up! Pasta salad meets tuna salad! If you serve this as leftovers, you may need an additional tablespoon of mayonnaise/yogurt as it tends to dry up a bit. Overall, it does keep well for several days, however. Enjoy!
We are doing waffles at home and then I’m showing Mr. Prevention, Ma and Pa Prevention, and Kristen my new work. I’ll try to drum up some excitement for my Monday start date. 😉 Not sure what else is on the agenda!