This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"I wonder if anyone's successfully mixed anti-pasta with normal pasta. I bet the reward for that would be huge, possibly interdimensional." -Joel Zimmerman
Tomato, mozzarella, and basil with olive oil is a classic and a perfect complement to the pasta and tuna. It seems like a weird mashup, but this recipe hits all the right notes.
One great way to create great macaroni salad with tuna is to add the tuna when the pasta is still warm and then chill the pasta before adding the other ingredients. That way the juice from the tuna will help coat the pasta and it won't stick together when you chill it.
Servings: 4 | Serving size: about 2 cups
Cooking time: <30 minutes (does not include chilling time)
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. It is better to add the basil just before serving if you know you will have leftovers.
Place the 4 quarts water in large sauce pan over high heat.
When the water boils, add the pasta and cook for about 12 to 15 minutes until done.
Drain and rinse. Shake out the excess water.
Place the pasta in a large mixing bowl and add the tuna, toss well, and chill.
When chilled add the celery, mozzarella, tomatoes, capers, salt, pepper, and basil.
Fold together gently.
Chill well before serving.
Serving size: about 2 cups
|Calories from Fat 126
|% Daily Value
|Total Fat 14g
|Saturated Fat 4.5g
|Monounsaturated Fat 0g
|Trans Fat 0g
|Total Carbohydrates 45g
|Dietary Fiber 6g
|Vitamin A 3%
|Vitamin C 6%
|Vitamin K 20mcg