Then, to a large bowl, add the cooked pasta along with the rest of the salad ingredients. To strain the pasta, I love using this clip-on strainer–so handy! How to Make This Macro-Friendly Tuna Pasta Salad:īegin by cooking 125 g of pasta, if you want just enough for this recipe. (I’m always going to cook a whole package and use the rest for simple dinners for my boys or toss in green salads.) That 125 grams will grow into 250 grams of pasta when you’re all done cooking. Rotisserie has a little more fat because of how it’s prepared. If you’re wondering why the two chicken options vary, grilled chicken has more water cooked out of it, making it a little more calorie-dense for the same weight. If you use rotisserie chicken, it’s 388 calories, 12 fat, 32 carbs, 34 protein, and 2.2 fiber for the same portion size. Not a big deal.įor grilled chicken, it’s 402 calories, 11 fat, 33 carbs, 36 protein, and 2.2 fiber for each 325 g serving. And depending on if you use grilled or rotisserie chicken, the nutrition will vary a little. You can use 420 grams of chicken in place of the tuna, and it will be a little higher in calories. If you’re not a tuna fan, then you can swap it out for chicken of course. Or if that’s not your thing, just grab these spouts and stick them right in the original bottle. They make every salad so much better! They’re already in beautiful bottles… but I love to pour them into these cute matching bottles. I LOVE these sweet Baker and Olive vinegars and use them all the time. You can also mix things up and do half of a normal vinegar and half of the fruit-infused for balance if you want. My favorite is a fruit-infused white balsamic like this one by Baker and Olive for that sweet kick! You’ll find it in my flagship shop for 15% off, no code needed.
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