(Don’t) Hold the Mayo!

January 25, 2010

After confessing my second trimester mayonnaise cravings on Facebook, fellow readers replied with their favorite mayo memories:

“when i was little i LOVED mayo sandwiches on white bread. and i also put mayo on hot dogs.”

“Mayo, bologne and diced green peppers on white! That was my mom’s obsession.”

“I used to love mayo and American cheese sandwiches when I was little. Aahhh!”

Mayo is the stuff childhood comfort food was made of; but as adults, we are expected to know better or at least order the low-fat variety. Usually I save my slather of mayo for egg salads and BLTs, but my inner child (literally) prefers a steady stream.

So, thought I’d make my very favorite pasta salad that comes straight from the people at Hellmann’s (food companies love to send RDs promotional samples and recipes–did you know mayo is naturally rich in Omega 3 ALA’s?). This recipe reminded me of something I had in Spain, where vinegar, fish and veggies make up many a large midday meals.

Tuna & Bow Tie Salad

Tuna & Bow Tie Salad (Hellmann’s)

  • 8 oz bow tie pasta
  • 6 T Hellmann’s Regular or Light Mayo
  • 2 T red wine vinegar
  • 2 T chopped fresh basil
  • 1 clove garlic, minced
  • 1/4 tsp ground black pepper
  • 2 (6 0z) cans tuna, drained and flaked
  • 1 (9 oz) package frozen green beans, thawed
  • 2 cups halved grape tomatoes
  • 1/3 cup chopped red onion
  1. Cook the pasta according to the package; drain and rinse with cold water until completely cool.
  2. In a large mixing bowl, combine mayo, vinegar, basil, garlic and pepper.
  3. Add remaining ingredients and pasta; toss well. Chill if desired.

Chunk Light tuna makes a killer Tonnato sauce

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