Private Selection Sundried Tomatoes Julienne Cut Description
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/2 oz (14 g) (About 11 Pieces)
Servings per Container: About 9
| Amount Per Serving | % Daily Value |
|
Calories | 35 | |
|
Total Fat | 2 g | 2% |
|
Saturated Fat | 0 g | 0% |
|
Trans Fat | 0 g | |
|
Cholesterol | 0 mg | 0% |
|
Sodium | 10 mg | 0% |
|
Total Carbohydrate | 5 g | 2% |
|
Dietary Fiber | 1 g | 4% |
|
Total Sugars | 2 g | |
|
Incl. 0g Added Sugars | | 0% |
|
Protein | 1 g | |
|
Vitamin D | | 0% |
|
Calcium | | 0% |
|
Iron | | 2% |
|
Potassium | | 4% |
|
Other Ingredients: Sun dried tomatoes, olive oil, dehydrated garlic, spices, citric acid, sulfur dioxide and/or sodium metabisulfite (for color retention). Contains: sulfites.
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Veggie-Loaded Tuna Pasta Salad (Mayo Free!)
[vc_row][vc_column][vc_column_text]Light, refreshing and packed with flavor, this tuna pasta salad is a vibrant twist on a classic dish—without the heaviness of mayo. In just 30 minutes, you’ll toss together wholesome ingredients like spinach, carrots and sun-dried tomatoes, all brightened with a homemade zesty vinaigrette. A sprinkle of feta and fresh dill adds the perfect finishing touch. Want a bit of creaminess? Swap in Greek yogurt! Perfect for meal prep, this colorful salad is a fresh way to kick off the new year.
Veggie-Loaded Tuna Pasta Salad (Mayo Free)
- 2 cups Delallo Organic Whole Wheat Elbow Pasta (cooked per pkg. instructions)
- 2-3 Tbsp. organic apple cider vinegar
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. red onion (grated)
- 1 tsp. salt (plus more to taste)
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1/8 tsp. chili pepper flakes
- Juice of 1 lime (halved)
- 4-6 scallions (chopped)
- 1 stalk organic celery (chopped)
- 1 cup organic spinach (chopped)
- 1-2 small sweet peppers (yellow, orange or red, diced)
- 1 medium-large organic carrot (julienned (blanch first, if desired))
- 1/3 cup sun-dried tomatoes (chopped)
- 2 cans wild-caught tuna
- 1/3 cup feta cheese (crumbled)
- 1/4 cup fresh dill
Optional veggie add-ins
- 1/2 cup kale (chopped)
- 1 handful grape tomatoes (chopped)
- 1/3 cup kalamata olives (chopped)
Optional
- Add cooked pasta to large mixing bowl and set aside.
- Into small mixing bowl, grate onion and add apple cider vinegar, olive oil, salt, pepper, garlic powder chili pepper flakes. Squeeze 1 half of lime into mixture and whisk ingredients together until fully combined. Taste and adjust salt.
- To medium mixing bowl, combine scallions, celery, spinach, sweet peppers, carrot, sun-dried tomatoes and optional veggie add-ins, if using. With fork, flake tuna out of cans into veggies. Squeeze in other half of lime, add 2 tablespoons vinaigrette and mix everything together. (Note: You have the option of draining oil from tuna or using it in the mix.)
- Into large mixing bowl with pasta, add all the vinaigrette and all chopped veggies with tuna; combine well.
- To serve, top with feta cheese and dill.
- Serve hot or cold. If cold, refrigerate 30 minutes.
Chef’s tip: If creaminess is desired, stir in ½ cup Greek yogurt in step 4.
Get the ingredients you’ll need (and more!) from Vitacost.

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