Crisp garden vegetables, low carb elbow macaroni, and water packed tuna fish come together to create a quick, easy, and delicious meal that can be on your table in less than 20 minutes!
4ounces(dry) elbow macaroni (I use Dreamfield's low carb pasta)
6ouncescanned tuna( packed in water)drained
2stalks celerydiced small
½cupjulienne cut carrots
2small bell peppers (any color or variety)diced small
1medium yellow or red oniondiced small
Vinaigrette Dressing
juice of medium lemon (about 2 tablespoons)
2tablespoonspomegranate balsamic vinegar (or other fruit flavored balsamic)
2tablespoonsextra virgin olive oil
1tablespoondijon mustard
¼teaspoononion salt
¼teaspoononion powder
¼teaspoongarlic powder
½teaspoonkosher or sea salt
½teaspoonfreshly cracked black pepper
Instructions
Cook pasta to al dente per package instructions, making sure to salt the water well after it comes to a boil (it should taste salty like sea water). Drain water and transfer pasta to large mixing bowl. Add drained tuna and all veggies and stir to combine.
In a medium mixing bowl, add all ingredients for vinaigrette dressing. Use a whisk to combine. Pour over vegetables and tuna and stir to combine. Cover bowl with a lid or plastic wrap and chill until ready to serve.