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Pasta, Tuna & Roasted Pepper Salad

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Source: © EatingWell Magazine

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Active Time:  20 Minutes
Total Time:  30 Minutes
Yield:  4 servings, about 1 cup each

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.

RECIPE INGREDIENTS

1 6-ounce can chunk light tuna in water, drained

1 7-ounce jar roasted red peppers, rinsed and sliced (2/3 cup), divided

1/2 cup finely chopped red onion or scallions

2 tablespoons capers, rinsed, coarsely chopped if large

2 tablespoons nonfat plain yogurt

2 tablespoons chopped fresh basil

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons lemon juice

1 small clove 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)

Pasta, Tuna & Roasted Pepper Salad Recipe at Cooking.com

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DIRECTIONS

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

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

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Nutrition Facts per Serving
Yield: 4 servings, about 1 cup each

Calories:

270

Fat. Total:

Protein:

18g

Carbohydrates, Total:

39g

Fat, Saturated:

Fiber:

Cholesterol:

13mg

Sodium:

539mg

% Cal. from Fat:

17%

Spotlight Recipe Review

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Rating:

by: Beverly

Reviewed: 04/09/2009

Diet-DELICIOUS

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FINALLY a pasta dish that fits my healthy and low cal diet. This was quick to make, and the servings are ample! I was amazed at the flavor, and will make it again for guests this summer. I ate it tonight with cold broccoli dressed with a spritz of honey mustard dressing. The whole meal was just terrific, and I was under my caloric quota today!

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