So you want to start tracking your food, but are overwhelmed and don’t know where to start? One person on Instagram says to use macros but your friend on Facebook loves counting calories. Then there is the idea of a food journal and now you’re just not ready to do...
Sometimes, you just need a pasta salad, am I right?
With the weather starting to warm up this week here in the Midwest, I felt the need to meal prep something that reminded me of Spring or Summer for lunch. Pasta salad sounded like something that would be filling yet satisfying that craving. Plus, you can pair it with any kind of fruit or vegetable for some added calories.
Pasta salad can often be heavy on your stomach so I wanted to keep it light and avoid adding any dairy to it. I also decided to make it on a whim, so I was thankful that most of the ingredients came from the pantry or the fridge.
With the dietary issues in our house, a lot of our pantry staples come from Thrive Market. The boys love the different types of pasta they have and we have found the Thrive brand of tuna to be better than what we find in our grocery stores. Not to mention, it just shows up at our house once a month!
As I mentioned, I wanted to avoid dairy since my stomach tends to do better without a lot of dairy. Primal Kitchen’s Vegan Mayo is an oil-based Mayo and still delivers on taste. I’ve used it as a mayo substitute for about the last year. If someone didn’t see me make it they probably wouldn’t know it wasn’t real. We lean towards gluten-free noodles in our house due to B’s stomach issues so the Thrive Market Fusillini Gluten Free Red Lentil & Quinoa Pasta was what I had on hand.
From there, I just picked a few other things out of the fridge, sliced them up and mixed it together. Since I used a whole box of pasta I was able to divide the tuna pasta salad up into 5 containers for lunch this week.
I have a slight obsession with adding veggies to just about any meal and baby carrots fit right in.
Overall, it was a quick lunch to throw together and enjoy throughout the week. It could easily be changed up by adding in red onions, carrots, cucumbers, broccoli or an Italian Dressing!
It’s a little taste of Summer as we still navigate a few more cold days.
Tuna Pasta Salad
- 1 Box Fusillini Gluten Free Red Lentil & Quinoa Pasta
- 3/4 Cup Primal Kitchen, Vegan Mayo
- 1 Can Tuna (in Water)
- 1 Stalk Celery Chopped
- 10 Grape Tomatoes Sliced
- 2 Hard Boiled Eggs Sliced
- Boil pasta until tender, drain noodles & let cool.
- Drain can of tuna
- Combine all ingredients into one bowl
- Serve cold
Are you a fan of pasta salad? What’s your favorite ingredient?
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