Mock Tuna Shell Salad

Mock Tuna Shell SaladThis refreshing, summer salad has slight hints of the sea without any fishy ingredients. Onion and celery lend a crunch to this otherwise soft salad. Also tastes great if you refrigerate it overnight to pack in your lunch the next day. For extra crunch, serve on a bed of mixed salad.

Ingredients

  • 1 ½ cups dry (3 cups cooked) whole wheat mini shell pasta
  • 1 – 15 oz. can no salt added garbanzo beans
  • 1 cup diced, yellow onion (1/2 large onion)
  • 2 stalks diced celery (approx. 1/2 cup)
  • 1 cup green peas
  • 2/3 cup Original Vegenaise®
  • 1 tsp. Old Bay® seasoning (30% less sodium)
  • ½ tsp. dried dill weed

Instructions

  1. Prepare whole wheat shells according to package directions.  Once cooked, rinse under cool water.
  2. Place can of garbanzo beans in food processor and pulse 4-5 times or until garbanzo beans are finely shredded.
  3. Combine whole wheat shells, garbanzo beans, onion, celery, green peas, Vegenaise®, Old Bay® seasoning, and dill weed in a large bowl.  Refrigerate until cold.

Yield: 6 cups

Nutritionals (per 1 cup serving)

Calories: 353, Calories from Fat: 160; Fat: 18 g; Saturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 230 mg; Carbohydrates: 36 g; Fiber: 7 g; Sugar: 4 g; Protein: 9 g; Vitamin A: 5% DV; Vitamin C: 10% DV; Calcium: 5% DV; Iron: 15% DV

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Meredith Hink MS, RD, CD

I am a Corporate Dietitian with a foodservice distribution company. My professional areas of interest include food safety and sanitation, food marketing, food law, and vegetarian nutrition. In my spare time I am an avid food photographer and enjoy spending time with my husband and two dogs.

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