I have maybe had pasta salad once in my life. Ever. It’s just not a  thing for me, this cold pasta idea.

Somehow today, I found myself in the mood for a creamy tuna version, so I made this one.

Unlike traditional pasta salad, this one has “clean” ingredients that will not spike your blood sugar, and will keep you feeling energized and satisfied.

YUM

What you need:

• Brown Rice Fusilli (or other pasta of your choice)*
• 1 can Raincoast Tuna
• 1 stalk celery, chopped finely
• 1/2 cup fennel, chopped finely
• 3/4 cup Vegannaise
• 2 tbsp fresh chopped parsley (optional)
• 2 tbsp freshly chopped chives (optional)
• 2 tsp lemon juice
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tsp mustard

The products I used (all can be found at your local grocery store)

What you do:

1. Cook pasta according to package directions (note, when using brown rice pasta, watch pasta carefully so that it does not overcook).  Rinse pasta with cold water and set aside.
2. In a mixing bowl, combine chopped celery and chopped fennel and tuna (break tuna into smaller pieces).
3. In a separate bowl, combine Vegannaise, lemon juice, salt, pepper and mustard. Add chopped parsley and chives.
4. Place pasta into the bowl with the tuna mixture. Add Vegannaise mixture and stir to combine, until well-blended.

Refrigerate until chilled. Serves 4 as a main, or 8-10 as a side.

xo