Pasta, Tuna & Roasted Pepper Salad

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Pasta, Tuna & Roasted Pepper Salad

Pasta, Tuna & Roasted Pepper Salad

The secret to this delicious pasta salad is a creamy low-fat dressing made with bottled roasted red peppers. If you have cooked chicken on hand, you can substitute it for the tuna.

Serves 4

Prep Time 20 min

Total Time 30 min.

Ingredients

  • 1 6-ounce ca chunk light tuna in water, drained
  • 1 7-ounce ja roasted red peppers, rinsed and sliced (2/3 cup), divided
  • 1/2 cup finely chopped red onion or scallions
  • 2 tablespoon capers, rinsed, coarsely chopped if large
  • 2 tablespoon nonfat plain yogurt
  • 2 tablespoon chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons lemon juice
  • 1 small clov garlic, crushed and peeled
  • 1/8 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 6 ounces whole-wheat penne or rigatoni, (1 3/4 cups)

Cooking Directions

Step 1

Put a large pot of lightly salted water on to boil.

Step 2

Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl.

Step 3

Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender or food processor. Puree until smooth.

Step 4

Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water. Add to the tuna mixture along with the red pepper sauce; toss to coat.


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