With fresh produce rolling into season just around the corner, I decided to create this Garden Veggie Tuna Mac Salad, a recipe I’ve adapted from one of my mom’s staple dinners during the summer.
When my mom made tuna mac salad (and she made it a lot), she’d add in whatever fresh veggies she had on hand from her garden at the time. My mom was so proud of her garden, and with good reason…there was usually a bounty of goodness planted in that raised bed! She’d use the veggies to create bright, healthy, delicious, and budget-friendly dinners. Mom used to load her tuna mac salad up with a mayonnaise based dressing, but I wanted to keep the calories and fat down a bit in mine, so I made a light lemon pomegranate balsamic vinaigrette dressing instead. It created a tangy, sweet, and delicious dinner. I used Dreamfield’s low carb pasta and water-packed tuna fish to keep the calories and sugars in check. It comes together in about 15 minutes. You really can’t ask for an easier weeknight meal, especially during the warm weather months, when the last thing you’ll want to be doing is standing over a hot stove making dinner!
Are you hungry yet? I think it’s time to cook! Grab your apron and I’ll meet you in the kitchen!