Tuna Pasta Salad with Lemon Vinaigrette
Ditch the mayo and bring this Tuna Pasta Salad with Lemon Vinaigrette to the next backyard barbecue or family picnic. A lightened-up classic is always a surefire winner!
- 12 ounces whole wheat rotini pasta
- 8 ounces canned tuna (in water) drained
- 3 stalks celery cut into 1/2-inch dice
- 1 1/2 cups halved grape tomatoes
- 1/3 cup crumbled feta cheese
- 2 green onions thinly sliced
- 2 tablespoons capers drained
- 1/4 cup minced flat-leaf parsley
- 8 leaves basil thinly sliced
- Kosher salt to taste
Bring a large saucepan of water to a boil over high heat. Salt well. Cook the pasta according to package directions. Drain and rinse with cold water until cooled down.
Transfer the cooled pasta to a large bowl. Add the tuna, celery, tomatoes, green onions, feta cheese, parsley, capers and basil. Stir to combine.
Pour in the dressing. Stir again until completely combined. Taste and season with additional salt, if desired. Serve or refrigerate, covered, until ready to serve.
In a medium bowl, whisk together the lemon juice, olive oil, agave nectar, oregano and salt.
Weight Watchers Points: 5 (Blue – Freestyle SmartPoints), 5 (Green), 2 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Serving: 1cup | Calories: 197.8kcal | Carbohydrates: 28.6g | Protein: 10.9g | Fat: 6.3g | Saturated Fat: 1.6g | Cholesterol: 16mg | Sodium: 295.1mg | Fiber: 4.1g | Sugar: 2g