This recipe is NOT 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.
"Without garlic I simply would not care to live." -Louis Diat
I love macaroni salads and this variation is a great change from the normal tuna with mayo and relish or 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.
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. This recipe requires that you make Basil Pesto first. It may turn a bit gray as the pesto oxidizes, but will still be safe to eat.
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.
Serving size: about 2 cups
|Calories 420||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||18%|
|Saturated Fat 4.5g||23%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 46g||17%|
|Dietary Fiber 7g||23%|
|Vitamin A 7%||Vitamin C 9%|
|Calcium 8%||Iron 16%|
|Vitamin K 70mcg||Potassium 500mg|