New Castle News

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March 13, 2014

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NEW CASTLE — Tuna Pasta Salad on Spinach

Number of servings

Serves 4

Ingredients:

  • 2 cups uncooked whole-wheat farfalle (bow tie pasta)
  • 2 cans (6 ounces each) unsalted white tuna packed in water, drained
  • 1/4 cup finely chopped onions
  • 2/3 cup frozen peas, thawed
  • 2/3 cup reduced-fat salad dressing (Ranch or Italian)
  • 1/8 teaspoon ground black pepper, if desired
  • 4 cups fresh spinach

Directions:

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

In a large bowl, combine the cooked pasta, tuna, onions, peas, salad dressing and pepper. Toss to mix well. Cover and refrigerate until well chilled, at least 2 hours.

To serve, place 1 cup of spinach on individual chilled plates. Top each serving with 1/4 of the tuna salad and serve immediately.

Note: To make a complete and colorful meal, serve this tuna salad with a blend of cubed cantaloupe, red grapes and strawberry halves. For variety, top the salad with fresh dill or chives.

 

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