Tuna and Mostaccioli Salad


Mostaccioli or “or little mustaches” are large, 2-inch-long macaroni tubes cut on the diagonal. They can have either a ridged or smooth surface.

8 ounces Mostaccioli pasta, uncooked
¾ cup water
3 TSBP olive oil
2 TBSP balsamic vinegar
1 tsp dried whole oregano
¼ tsp ground white pepper
1/8 tsp salt
1 (14-ounce) can artichoke hearts, drained and quartered
1 (9 ¼-ounce) can water-packed tuna, drained
2 cups coarsely shredded romaine lettuce
12 cherry tomatoes, halved
Red leaf lettuce (optional)

Cook pasta according to package to directions, omitting salt and fat; drain pasta well.
Combine water and next 5 ingredients in a small bowl; stir well with a wire whisk.
Place pasta in a large bowl. Pour ½ cup vinegar mixture over pasta; toss gently. Add remaining vinegar mixture, artichoke hearts, tuna, lettuce, and tomato; toss gently to coat. Cover and chill. To serve, spoon pasta mixture on individual lettuce-lined salad plates, if desired. Yield: 10 servings (about 163 calories per 1-cup serving).

PROTEIN 9.7/ FAT 4.7/ CARBS 20.0

There are several varieties of canned tuna; tuna packed in oil or spring water; chunk or solid pack; light tuna or albacore tuna. Tuna packed in water rather oil nets a 60 percent savings in calories; that is, it contains 60 calories versus 150 calories per ¼-cup serving.

Mostaccioli Salad

Courtesy Light and Easy Cooking Collection
Oxmoore House, Inc.