How To Make Garden Tuna Pasta Salad
Savor this delicious, healthy, and colorful tuna pasta salad made with fresh bell peppers, celery, carrot, radishes, canned tuna, and tasty ranch dressing!
Serves:
Ingredients
- 2cupselbow macaroni,uncooked
- 6ozwater-packed tuna,(1 can) drained, flaked
- ⅔cupyellow bell pepper,chopped
- ⅔cupcelery,chopped
- ½cupcarrot,shredded
- ¼cupradishes,sliced
- 2green onions,chopped
- 2tbspparsley,fresh, minced
- ¾cupmayonnaise
- ½cupranch dressing
- ¼cupParmesan cheese,grated
- 1½tspblack pepper,ground
- ½tspsalt
Instructions
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Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water for about 8 minutes, stirring occasionally, until tender yet firm to the bite.
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Meanwhile, combine the tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
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Drain the macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.
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Combine the mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat.
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Refrigerate at least 2 hours before serving.
Nutrition
- Calories: 475.91kcal
- Fat: 33.66g
- Saturated Fat: 5.91g
- Trans Fat: 0.11g
- Monounsaturated Fat: 7.98g
- Polyunsaturated Fat: 18.82g
- Carbohydrates: 30.51g
- Fiber: 2.11g
- Sugar: 2.78g
- Protein: 13.07g
- Cholesterol: 30.88mg
- Sodium: 523.93mg
- Calcium: 109.87mg
- Potassium: 272.39mg
- Iron: 1.37mg
- Vitamin A: 116.86µg
- Vitamin C: 23.05mg
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