CAL P/SERVE
406
kJ P/SERVE
1700
FAT P/SERVE
13.7g
SODIUM P/SERVE
446g
If you really don't like blue cheese then either omit it or mix some lemon juice in with the yoghurt. Just be aware that this will give the dish a milder flavour. This dish makes a great lunch or light dinner in the warmer weather.
This recipe is low saturated fat, low sodium, low sugar and high protein.
Ingredients
Salad
- 1 cup dried bow tie pasta
- 8 cherry tomatoes, halved
- 1/4 capsicum, sliced
- 200g can tuna in springwater, drained
- 1 carrot, grated
- 1/4 red onion, sliced
- 1/4 cup corn
- 2 eggs
- 4 olives sliced
- Salt and pepper to taste
Dressing
- 10g blue cheese
- 1/2 cup Greek yoghurt, light
Method
- Cook pasta as per instructions however make sure it is not overcooked, better to be slightly under cooked. Drain, run cold water over pasta and set aside.
- Boil your eggs to your liking, peel and set aside.
- Place tomatoes, capsicum, grated carrot, onion, tuna, corn and pasta in a large mixing bowl, season with salt and pepper.
- Place yoghurt in a small bowl then melt your sliver of blue cheese in microwave for 10 seconds then mix with yoghurt. Add this now to your pasta ingredients and mix with tongs.
- Place in 2 bowls or on 2 plates. Then place the olives and eggs on top of salad.
- Serve immediately.
Nutrition Table
Servings: 2
Serving size:410g
Average Serve | Average 100g | |
---|---|---|
Energy | 1700 kJ | 416 kJ |
406 Cal | 99 Cal | |
Protein | 39.5 g | 9.6 g |
Fat, total | 13.7 g | 3.3 g |
- Saturated | 4.6 g | 1.1 g |
Carbohydrate | 27.9 g | 6.8 g |
- Sugars | 7.7 g | 1.9 g |
Sodium | 446 mg | 109 mg |