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Tuna Salad Italiano

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By Betty Crocker Kitchens
Updated Feb 23, 2010
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This protein-packed salad, with pasta, potatoes, and a bright mix of veggies, is both pretty and healthy.

Tuna Salad Italiano

  • Prep Time 30 min
  • Total 2 hr 0 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 2 cups uncooked small pasta shells (7 oz)
  • 4 small red potatoes, cut in half, sliced
  • 2 cups frozen cut green beans (from 1-lb bag)
  • 1 tablespoon olive or vegetable oil
  • 1 can (6 oz) tuna in water, drained, flaked
  • 1 medium tomato, seeded, chopped (about 3/4 cup)
  • 1/2 cup sliced green onions (8 medium)
  • 1/2 cup Italian dressing
  • 2 hard-cooked eggs, sliced

Instructions

  • Step 
    1
    In 4-quart saucepan, cook pasta as directed on package, adding potatoes and frozen green beans during last 5 to 7 minutes of cooking time; cook until vegetables and pasta are tender. Drain.
  • Step 
    2
    In large bowl, gently toss cooked pasta, potatoes and green beans with oil. Refrigerate until chilled, about 1 hour 30 minutes.
  • Step 
    3
    Stir in tuna, tomato and onions. Pour dressing over salad; stir gently to coat. Top with hard-cooked eggs.

Nutrition

290 Calories
10g Total Fat
12g Protein
38g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
320mg
13%
Potassium
650mg
19%
Total Carbohydrate
38g
13%
Dietary Fiber
5g
18%
Sugars
4g
Protein
12g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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