Tuna Pasta Salad

Ingredients:

• 2 cups cooked bow-tie pasta
• 45g celery
• 30g yellow (sweet) pepper (also known as capiscum)
• 30g spring onions
• 1 tablespoon lemon zest
• 55g low-fat mayonnaise
• 60ml  low-sodium Italian salad dressing
• 140g canned low-sodium tuna in water

Preparation:

Chop celery, pepper and spring onions. Combine cooked pasta, celery, peppers, spring onion and lemon zest in a mixing bowl. In a separate bowl, whisk together mayonnaise and salad dressing. Pour dressing over pasta mixture. Add tuna to pasta mixture. Mix gently until all ingredients are moist and well blended. Refrigerate one hour to let flavors blend.

Notes:

Renal and Renal Diabetic food choices: 1-1/2 Meat, 1 Carbohydrate, 2 Fat Carbohydrate choices: 1-1/2 Macaroni can be substituted for bow-tie pasta. Make low-sodium dressing using the Italian Dressing recipe or shop for Italian dressing with lowest sodium content. Powdered dressing mix is a good choice because the sodium can be adjusted by using less of the mix. If low-sodium tuna is unavailable, reduce sodium in regular tuna by rinsing for one minute.