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HEART Insight:
doi: 10.1097/01.HEARTI.0000418030.65353.8b

Colorful Tuna Pasta Salad

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This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2008 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at

Serves 4; 1½ cups per serving

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Some of the best recipes are the simplest, as this flavorful main dish salad proves. You can eat it as soon as you make it or prepare it up to 24 hours in advance.

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6 ounces dried rotini (whole-wheat preferred)

6 ounces grape tomatoes

½ small cucumber

½ medium red bell pepper

2 to 2½ ounces sweet onion (about ⅓ small)

2 tablespoons fresh cilantro

2 6-ounce cans very low sodium chunk white albacore tuna

¼ cup light balsamic vinegar dressing

¼ cup light mayonnaise

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Prepare the pasta using the package directions, omitting the salt and oil. (Cover the pot to reduce the time it takes for the water to come to a boil.) Drain in a colander. Rinse with cold water and drain well. Transfer to a large bowl.

Meanwhile, chop the tomatoes, cucumber, bell pepper, onion, and cilantro. Drain the tuna. Add the dressing and mayonnaise to the cooked pasta. Stir gently to coat. Serve immediately or refrigerate for up to 24 hours.

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Nutrition Analysis

(per serving)

Calories 336

Total Fat 8.0 g

Saturated Fat 1.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 4.0 g

Monounsaturated Fat 2.0 g

Cholesterol 42 mg

Sodium 320 mg

Carbohydrates 40 g

Fiber 7 g

Sugars 6 g

Protein 29 g

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Dietary Exchanges

3 lean meat, 2½ starch, 1 vegetable

© 2012 American Heart Association, Inc.