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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

“Without garlic I simply would not care to live.” 'Louis Diat

The refrigerator light goes on...

I love macaroni salads, and this variation is a great change from the normal tuna, mayo, relish and pickles. Using the tuna and pesto together with the mozzarella make the salad rich and creamy while the veggies give it great texture. The whole grain pasta adds additional depth of flavor while also ramping up the amount of fiber.

Note that this pesto calls for walnuts. These are a great alternative to using the traditional pine nuts. They are both cheaper and easier to find.


 

Tuna Pesto Macaroni Salad

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.

2 cloves garlic (minced)
1 ounce Parmigiano-Reggiano (grated)
2 Tbsp. water
1 Tbsp. fresh lemon juice
1 Tbsp. white wine vinegar
2 Tbsp. extra virgin olive oil
4 cups loosely packed fresh basil leaves
1 ounce walnuts
4 quarts water
8 ounces whole wheat or gluten free elbow pasta
4 medium ribs celery (diced)
4 ounces fresh mozzarella (cut into 1/4 inch dice)
4 ounces cherry or grape tomatoes (halved)
2 – 5 ounce cans no salt added canned tuna in water (drained)

Tuna Pesto Macaroni Salad recipe from Dr. Gourmet

Place the garlic, parmesan, 2 tablespoons water, lemon juice, vinegar, and olive oil in a blender or mini-chopper.

Process until smooth.

Add the basil and walnuts.

Process until smooth.

Chill the pesto.

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, tuna, and pesto.

Fold together gently.

Chill well before serving.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 490 Calories from Fat 180
% Daily Value
Total Fat 20g 28%
    Saturated Fat 6g 29%
    Monounsaturated Fat 1.5g
    Trans Fat 0g
Cholesterol 45mg 15%
Sodium 410mg 18%
Total Carbohydrates 47g 17%
    Dietary Fiber 7g 25%
    Sugars 3g
Protein33g
Vitamin A 11% Vitamin C 13%
Calcium 13% Iron 18%
Vitamin K 110mcg Potassium 500mg