PPN: Tuna Pasta Salad

This doesn't look like the base of your normal tuna pasta salad, does it.  Lucky for me, this is exactly what I created earlier this week when I set out making a healthy, filling lunch.

I am awful about making food for myself.  Someone wants me to make them something?  Wonderful!  99% of the time I'm happy to oblige.  Eggs or pancakes for breakfast?  No problem unless they're just for me.  Lunch I'd rather throw a piece of turkey and cheese on some bread and call it done than go to anything more elaborate.  Unless, of course, I'm cooking for someone else.

I have.to.stop.this.  I have to realize that what I put in my mouth is worth just as much as what I want to feed someone else.  So one of my resolution goals this week was be nicer to me.  Take the time to make what I want to eat even if that involves cleaning up a little afterwards.

I told you I'm also trying to get more vegetables into my diet and this salad goes along perfectly.  Add that I needed a post for this week's Presto Pasta Night (hosted by 6-time hoster Helen at Fuss Free Flavours, and as you know created by the lovely Ruth at Once Upon a Feast) and voila, a tuna pasta creation.

I know there's not much call for canned (or pouched) tuna anywhere that I've seen.  I don't see many bloggers working with it - and really, how boring is it?  Trust me, this salad won't leave you saying "I'm bored".  Most of the time I work with plain mayonnaise when I do a tuna salad but I opted for Miracle Whip light - it gives the salad a little sweetness and tang and cuts the calories a bit from full fat mayo.  The real stars, though, are the vegetables.  Add whichever are your favorites (or are in your house!) but if you have a chance add in some crunchy sprouts and serve on a bed of spinach leaves - it was a nice texture for an otherwise soft salad.

Tuna Pasta Salad
(serves 2)

While you put together the salad, cook 1/2 cup elbow macaroni in a large saucepan of boiling water until done according to package directions.  Drain and rinse with cold water.

In a medium bowl, combine:

• 2 stalks celery, diced
• 1/2 cup cucumber, diced
• 1/2 cup frozen peas, thawed
• 6 radishes, sliced and quartered
• 3 green onions, sliced
• 1/2 cup crunchy sprouts

Mix in 2 tablespoons Miracle Whip light and 1 pouch of tuna (about 3 ounces).  Add in the cooked elbow noodles and mix to combine.  Season with black pepper.  Serve over a bed of spinach leaves.

See.. not too difficult and yet tasty and delicious.

Do you cook for just yourself usually?

Comments

[Corina]

This is so healthy with all the veggies as well as being protein-packed. I also try to make healthy packed lunches like this to take to work but often resort to just making a sandwich instead. I feel inspired now!

[Alisha]

I'm the same way, Corina. If I plan enough ahead then I'm good but if I wait until the morning before work it's usually a sandwich, pretzels and yogurt - which I know could be healthier. Let me know if you come up with something yummy :)