Korean Macaroni Salad
This easy and quick Korean macaroni salad features add-ins like tuna and veggies to make it filling and pack in extra nutrients.
Ingredients
- 1 cup uncooked whole wheat macaroni (W)
- 2 Tbs. mayonnaise
- 1 tsp. honey
- ½ lemon juiced (W)
- Pinch salt
- 5 oz. tuna (W)
- ½ cup frozen corn defrosted (W)
- 1 Persian cucumber or half English cucumber chopped (W)
Instructions
- Cook pasta per package instructions.
- Meanwhile, prepare the dressing. In a bowl, combine mayonnaise, honey, lemon juice and salt.
- In a bowl, add cooked pasta, tuna, corn, cucumber, and dressing. Mix well and serve cold.
Notes
- To store macaroni salad, place it in an airtight container and refrigerate for up to 3-4 days.
- Ingredients with a “W” next to them are WIC-eligible items. WIC is the supplemental nutrition program for women, infants and children in the United States. It provides food to families with pregnant or postpartum women and young children. WIC-eligible items will vary based on location.
Nutrition
Calories: 231kcalCarbohydrates: 34gProtein: 13gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 126mgPotassium: 240mgFiber: 1gSugar: 2gVitamin A: 43IUVitamin C: 9mgCalcium: 28mgIron: 2mg
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