Antipasto Tuna Salad |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 (1-1/2-cup) | 25 minutes | N/A | 310 | 130 | 14g | 460mg | 32g | 15g | 10mg |
| INGREDIENTS: | ||
| 8 oz (3 cups) uncooked rotini (spiral pasta) | 2 cups fresh broccoli florets | 2 (6-oz) cans water-packed tuna, drained, flaked |
| 1 (6-oz) jar marinated artichoke hearts, undrained | 3 large tomatos, chopped | 1 red bell pepper, sliced |
| 1 small red onion, sliced | 1/2 cup pitted kalamata olives, halved | 1/2 cup purchased Italian salad dressing |
| 1 | Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cooking time. Drain; rinse with cold water to cool. |
| 2 | In large bowl, combine cooked rotini and broccoli with all remaining ingredients; toss until well mixed. |