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Photo: Jen Causey
Active Time:15 minsTotal Time:40 minsServings:12Jump to Nutrition Facts
Active Time:15 minsTotal Time:40 minsServings:12
Active Time:15 mins
Active Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupswhole-wheat elbows2cupspeas1clovegarlic, minced¼teaspoonsalt½cupbuttermilk¼cuplow-fat mayonnaise3tablespoonschopped fresh chivesor1 tablespoon dried1tablespoondistilled white vinegar2cupsdiced summer squash2(5 ounce) canswater-packed chunk light tuna, drained½cupgrated Parmesan cheese½cupslivered soft sun-dried tomatoes (not oil-packed)
Cook Mode(Keep screen awake)
Ingredients
2cupswhole-wheat elbows
2cupspeas
1clovegarlic, minced
¼teaspoonsalt
½cupbuttermilk
¼cuplow-fat mayonnaise
3tablespoonschopped fresh chivesor1 tablespoon dried
1tablespoondistilled white vinegar
2cupsdiced summer squash
2(5 ounce) canswater-packed chunk light tuna, drained
½cupgrated Parmesan cheese
½cupslivered soft sun-dried tomatoes (not oil-packed)
DirectionsBring a large pot of water to a boil. Add pasta; cook according to package directions. During the last minute of cooking, add peas.Meanwhile, place garlic in a medium bowl; sprinkle with salt and mash with the back of a fork into a chunky paste. Add buttermilk, mayonnaise, chives and vinegar; whisk until combined.Drain the pasta and peas and transfer to a large bowl. Add half the dressing and toss to combine. Cool to room temperature, tossing occasionally, about 10 minutes.Add summer squash, tuna, Parmesan, sun-dried tomatoes and the remaining dressing to the pasta mixture; mix until well combined.To make aheadCover and refrigerate for up to 1 day.Originally appeared: EatingWell.com, June 2022
Directions
Bring a large pot of water to a boil. Add pasta; cook according to package directions. During the last minute of cooking, add peas.Meanwhile, place garlic in a medium bowl; sprinkle with salt and mash with the back of a fork into a chunky paste. Add buttermilk, mayonnaise, chives and vinegar; whisk until combined.Drain the pasta and peas and transfer to a large bowl. Add half the dressing and toss to combine. Cool to room temperature, tossing occasionally, about 10 minutes.Add summer squash, tuna, Parmesan, sun-dried tomatoes and the remaining dressing to the pasta mixture; mix until well combined.To make aheadCover and refrigerate for up to 1 day.
Bring a large pot of water to a boil. Add pasta; cook according to package directions. During the last minute of cooking, add peas.
Meanwhile, place garlic in a medium bowl; sprinkle with salt and mash with the back of a fork into a chunky paste. Add buttermilk, mayonnaise, chives and vinegar; whisk until combined.
Drain the pasta and peas and transfer to a large bowl. Add half the dressing and toss to combine. Cool to room temperature, tossing occasionally, about 10 minutes.
Add summer squash, tuna, Parmesan, sun-dried tomatoes and the remaining dressing to the pasta mixture; mix until well combined.
To make ahead
Cover and refrigerate for up to 1 day.
Originally appeared: EatingWell.com, June 2022
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Nutrition Facts(per serving)148Calories4gFat20gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Sean Brady Kenniff
