Thursday, August 11, 2016

Recipe Idea: Tuna Macaroni Salad

Sea salt
Pepper
1 pound elbow macaroni
3 ribs celery, finely chopped
1/2 cup finely diced red onion
1/2 cup finely chopped fresh parsley
1 carrot, grated
12 ounce can of tuna in water, drained
1/2 cup plus 2 tablespoons reduced-fat mayonnaise
1/4 cup plain low-fat yogurt
1 tablespoon plus 1 teaspoon cider vinegar

Directions
Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain, rinse with cold water and drain again.
While pasta is cooking, combine celery, onion, parsley, carrot and tuna in a large bowl. Add cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise, yogurt and vinegar. Season with salt and pepper and whisk. Pour over pasta and toss until well coated. 
Cover and refrigerate until ready to serve.
Serve.


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