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Confetti Pasta & Tuna Salad

October is here. The leaves are changing, the weather is cooling and my favorite foods are making more of an appearance. Soups, roasted veggies, baked fruits and pasta. While pasta goes well with every season, the cooler weather invites a pot of boiling pasta water. Perhaps, it’s no coincidence that October is National Pasta Month.

Confetti Pasta Tuna Salad

I love a good pasta dish, and–like my children–would happily eat whole wheat pasta several days a week. So, when I saw this month’s Recipe ReDux Challenge “How Do You Celebrate National Pasta Month?” (in partnership with the National Pasta Association — Pasta Fits), it was a no-brainer that I had to enter.

Here are a few details about the Challenge:

Pasta is the perfect foundation for a healthy meal–it boasts energy, satisfies hunger, and pairs with vegetables and lean proteins to create delicious meals. In honor of October as National Pasta Month, the Pasta Fits Campaign would like to find out what pasta recipe fits into your healthy lifestyle and diet.

Easy to cook, convenient to keep in the pantry and very affordable, pasta is a great way to meet your needs for grains and nutrients. Whole wheat and whole grain varieties can provide up to one-quarter of your daily dietary fiber requirements, and easily fits into a busy and healthy lifestyle. One serving is about the size of your fist.

We almost always have some type of cooked whole wheat pasta in the fridge for easy-to-make lunches and dinners. Today, I whipped up this super-easy and delicious Confetti Pasta & Tuna Salad using cooked whole wheat rotini. With a pouch of tuna, diced veggies and a small dollop of canola mayonnaise to the pasta, this simple pasta salad paired perfectly with mixed greens.

Confetti Pasta & Tuna Salad

Ingredients
2 cups cooked whole wheat pasta
5 oz. pouch light tuna
1/2 cup celery, finely diced
1/4 cup yellow bell pepper, finely diced
1/4 cup orange bell pepper, finely diced
1/2 cup cherry tomatoes, finely chopped
2 tsp. canola mayonnaise
1/2 tsp. dried dill
2 cups mixed salad greens
Dash of kosher or sea salt

Mix cooked pasta and next 7 ingredients (through dried dill) until well blended. Divide mixed greens between two plates, and top with pasta-tuna salad. Sprinkle with salt, to taste. Makes 2 servings.

Confetti Pasta Tuna Salad_process

PLEASE TELL: What are your favorite whole wheat pasta dishes? Please share… I’d love to hear from you!

By posting this recipe, I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.


1 Comment
  1. Love the idea of keeping cooked pasta in the fridge for lunches! Why havent i thought of that?

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