Tuna Macaroni Salad Homecoming

by Joanne on August 9, 2010

There has to be that first day following a vacation when you return to the normal routine.  Monday is the day.   Well, not really.  It was Sunday night back in the gym.  Ted got part of his weekly weight workout out of the way and I got part of mine, chest and arms = DONE.  That leaves more days to add running miles from Monday through Friday. 

Monday AM Working out:  More weights.  Legs and Abs for about 40 minutes.

Running:  2 mile warm up.  2 x 2 miles at Tempo pace (7.41) plus 1 x 1 mile Tempo pace (7.26).  Tempo runs were done on the treadmill.  Shane and I went for another 3.41  road miles.  Total miles today = 10.41

It was easy to run. I had a lot to think about and most of the thoughts were either stressful or frustrating.  Those kind of thoughts always makes it easier to run faster.  I guess it’s like throwing punches, you just try to get all that angst out physically.  Feels good.  

Back Tracking to Sunday.

Ted and I returned home to a wonderful dinner my mother put together. Tuna Macaroni Salad.   She followed a recipe from “Simply The Best”, a weight watchers book.

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  • 1 1/2 cups elbow macaroni
  • 1 lb frozen mixed vegetables (cauliflower, carrots, and snow pea pods), thawed
  • 12 oz tuna, drained and flaked
  • 4 scallions, sliced
  • 1/4 cup minced flat leaf parsley
  • 3 TBS fat free Italian salad dressing
  • 2 TBS balsamic vinegar
  • 2 tsp dried basil
  • 1/2 tsp crushed red pepper flakes

This salad makes 4 servings and that was plenty for us.  The macaroni is filling.  There is a lot of flavor in this dish with very little fat, 1 gram Total Fat to 291 calories. * I did add a bit more dressing to the mix which added more moisture.  It was a bit too dry.

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Boil water and cook macaroni 6 minutes until almost tender.  Add the defrosted vegetables and return to a boil.  Cook until pasta and vegetables are just tender, about 1 minute longer after boiling. 

Drain and rinse under cold running water.

In a large bowl, combine the tuna, scallions, parsley, salad dressing, vinegar, basil and pepper flakes.  Add the pasta and vegetables.  Toss well.  Refrigerate, covered until chilled, about 2 hours.

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Isn’t it just great to get home from six hours of driving and have dinner already made?  Perfect!

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6 Comments

  • At 2010.08.09 06:42, Twitted by applecrumbles said:

    […] This post was Twitted by applecrumbles […]

    • At 2010.08.09 07:07, Heather said:

      Wow – what a great family to have dinner made for you when you get back! The only time that happened to me was when I got back from my honeymoon! 🙂

      It’s so great to get back into a routine, though, isn’t it?

      • At 2010.08.09 07:16, Anne @ Food Loving Polar Bear said:

        I’m big fan of tuna / macaroni salad. So easy and filling!

        • At 2010.08.09 09:29, Donna said:

          your parents were worried the meal wouldn’t turn out right, I’m glad it did 🙂

          • At 2010.08.09 15:09, Monet said:

            A cool pasta salad packed with protein and fresh vegetables. Lovely. I love prepping meals ahead of time and I can imagine how great this must be to come home to! Thanks for sharing!

            • At 2010.08.09 15:40, nancy jean said:

              So nice to hear you were welcomed home in such a lovely way. Hope you two enjoyed yourselves on the trip; should have been glorious weather for the drives.

              Methinks tomorrow night we’ll be having tuna macaroni salad for supper – thanks for sharing!!

              nj

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