Pasta salads have got to be one of the most versatile dishes in existence. For those of us on a low-residue diet, they can be our saving grace to helping us feel like we’re eating like “normal” people. I can definitely say that when I am at a party, family reunion, potluck, backyard BBQ, etc., while most everyone else loads their plates up with salads and potato chips, I stock up on the pasta salad. With the right toppings, it can be light but feel more substantial on our stomachs than living on toast for weeks at a time. Wheat pasta does us no low-rezzies no good, so while enriched white pasta may not be as nutritious as other choices available, but while we’re stuck with it, let’s dress it up and make it our own! I love to use shell or rotini noodles mixed with light mayo and tuna as a base. This dish is fantastic to eat plain with some salt and pepper, or when I’m craving vegetables and feeling particularly adventurous, I’ll add some softly cooked vegetables. Even alone, the tuna provides an excellent source of protein that our bodies desperately need.
When I was younger, there were a few years where it was just my mom, my younger sister, and me. We used to have girls nights all the time, filled with the simple yet tasty foods I have now grown to cherish as I am now limited to as simple as possible. My mom invented the dish shown above, which she dubbed “tuna salad”. Lemon pepper was and is my best friend in the seasoning shelf, so add some of that and you’re all for a quick and easy meal for any day of the week!
Be creative! The bonus of this dish is that is so easy to personalize and make it your own! A pro of being put on a low-residue diet is that it’s the one time we’ll get to blow the carbs and stuff our faces full of pasta, so let’s low-residue it up and fill our plates!