Ingredients
14 ounces elbow macaroni
1 can green beans
low-sodium (14.5 ounce
drained
or other vegetable)
1 can tuna packed in water (6.5 ounces
drained and flaked)
1 cup cheese (diced)
1/2 cup sweet pickles (diced)
1/2 cup onion (diced)
1 cup yogurt
plain
low-fat
1/2 cup mayonnaise
light
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
Steps
Wash hands with soap and water.
Prepare elbow macaroni according to package directions and drain.
Add vegetables, tuna, onions, cheese, and pickles.
Mix yogurt, salad dressing, lemon juice, salt, and seasoned pepper.
Toss with macaroni mixture.
Chill before serving.
Refrigerate leftovers promptly.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 373 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Cholesterol | 27 mg |
| Sodium | 412 mg |
| Carbohydrates | 52 g |
| Dietary Fiber | 4 g |
| Total Sugars | 7 g |
| Added Sugars included | 2 g |
| Protein | 18 g |
| Vitamin D | 0 mcg |
| Calcium | 202 mg |
| Iron | 3 mg |
| Potassium | 274 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Quick ‘N Cool Summer Salad. Recipe source: Favorite Recipes for Family Meals Washington State University Extension. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.