Lean Green Tuna Mac Salad

Submitted by JessHinkson

"This is a healthy twist on a family classic. A perfect addition to any cookout or get-together! I use celery seeds because I like the faint flavor but generally despise celery (weird, I know!)"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 8

ingredients

• 8 ounces whole wheat pasta (I like fusilli or rotini)
• 1⁄2 cup frozen edamame, shelled (soybeans)
• 1⁄2 cup frozen peas
• 12 ounces light chunk tuna in water, drained
• 1 1⁄4 cups light mayonnaise
• 1⁄2 cup vidalia onion, finely chopped
• 3 tablespoons green onions, snipped
• 1⁄4 cup parsley, chopped
• 1⁄2 teaspoon celery seed
• 1 tablespoon dried dill
• 3 teaspoons kosher salt
• 1 dash pepper

directions

1. Cook pasta until al dente, adding edamame and peas during last minute of cooking.
2. Drain and cool pasta, edamame, and peas.
3. Mix remaining ingredients in large bowl.
4. Add cooled pasta and peas and mix well.
5. Cover and refrigerate for flavors to blend.
6. To serve, line gently sloped bowl with lettuce leaves, pile on salad, and garnish with chopped parsley and whole parsley sprigs.

Reviews

[smith-carter]

Very good and easy, but I cut mayonnaise to 1/2 cup and salt to 1 tsp. Even at that, still a bit too salty for me.

 

[Michelle S.]

I loved the dressing with this! I used ground celery seed as I don't like the flavor of crunching into that seed! I skipped the peas (personal aversion to them) and again tried to like edamame, but it is just not for me. I will however make this again without the peas and edamame. I really like the freshness that the fresh parsley added to the salad. I don't know why I never thought of trying that myself. Give this a try. You will not be disappointed.