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Pasta, Tuna and Roasted Pepper Salad

Source: © EatingWell Magazine
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Rating: 5   Reviews: 4 See Reviews
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Active Time:  20 Minutes
Total Time:  30 Minutes
  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 and Roasted Pepper Salad Recipe at Cooking.com
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 Find Similar Recipes »
 Tasty Tuna Salads
 Pleasing Pasta Salads
Nutrition Facts per Serving
Yield:   4 servings, about 1 cup each
Calories: 270
Fat. Total: 5g
Protein: 18g
Carbohydrates, Total: 39g
Fat, Saturated: 1g
Fiber: 6g
Cholesterol: 13mg
Sodium: 539mg
% Cal. from Fat: 17%
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Beverly Reviewed: 04/09/2009
Diet-DELICIOUS
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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