Monday, October 26, 2009

Light Tuna (or Chicken) Pasta Salad

I found this recipe on, but dramatically changed the ingredients to make it nearly fat free and higher in protein. My husband said it was surprisingly good. He was a little worried as he saw me making it, but told me that he'd be happy if I made it again!
1 (12 ounce) package barilla plus rotini
3/4 cup fat-free sour cream
2 T light mayonaisse
1/2 (1 ounce) package ranch dressing mix
2 (5 ounce) cans tuna, drained and flaked (you may sub canned chicken if you wish)
1/4 cup shredded Cheddar cheese (optional)
1 large apple - peeled, cored and chopped
1 cup matchstick carrots
1/3 cup raisins
1. Bring a large pot of lightly salted water to a boil. Add pasta, cook for 7 to 9 minutes, until al dente. Drain, and cool.
2. In a large bowl, mix the cooled pasta, sour cream, mayo, ranch dressing mix, tuna (or chicken), cheddar cheese (optional), apple, carrot, and raisins. Chill 1 hour in the refrigerator before serving.

1 comment:

  1. How did you know?! This is absolutely amazing! I was just thinking about healthy lunches and was musing about finding something with tuna that's different then regular tuna sandwich, but still cold... and wah-la! Here it is the PERFECT thing for me right now - I think it looks yummy!!!