SERVES 4

Ingredients

2 cups uncooked farfalle (bow tie pasta)
2 cans (6 ounces each) unsalted white tuna packed in water, drained
1/4 cup finely chopped onions
2/3 cup frozen peas, thawed
2/3 cup reduced-fat salad dressing
1/8 teaspoon ground black pepper, if desired
4 cups fresh spinach

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.

In a large bowl, combine the cooked pasta, tuna, onions, peas, salad dressing and pepper. Toss to mix well. Cover and refrigerate until well chilled, at least 2 hours.

To serve, place 1 cup of spinach on individual plates. Top each serving with 1/4 of the tuna salad and serve immediately.

Nutritional Analysis (per serving)
Calories 337
Cholesterol 44 mg
Protein 22 g
Sodium 694 mg
Carbohydrate 28 g
Fiber 5 g
Total fat 15 g
Potassium 304 mg
Saturated fat 3 g
Calcium 30 mg
Monounsaturated fat 3 g

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