Tuna and Vegetable Pasta Salad

tuna-vegetable-pasta-salad Photo: Charles Masters


  • 4 cups packed fresh baby spinach
  • 2 cups cooked whole-wheat pasta (preferably a short shape, such as cavatappi)
  • 4 single-serve packets (2.6 oz. each) or cans (3 oz. each) water-packed chunk light tuna
  • 2 cups cooked peas, thawed if frozen
  • 1/2 cup hummus
  • 1/2 cup guacamole
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill


1. Divide spinach among 4 bowls. Microwave each, uncovered, for 1 minute on high to wilt, if desired.

2. In a large bowl, gently toss together remaining ingredients, except dill. Divide tuna mixture among bowls with spinach. Sprinkle with dill and serve.

  • Prep Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 358
Fat per serving: 8g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 34g
Carbohydrate per serving: 38g
Fiber per serving: 11g
Cholesterol per serving: 26mg
Iron per serving: 5mg
Sodium per serving: 552mg
Calcium per serving: 66mg

Good to Know

If you are not into tuna, use a sliced or chopped hard-boiled egg instead. Both options are great sources of protein. We swapped the mayo for a mix of hummus and guacamole for a great heart-healthy mix.

This Recipe Is