Pasta Salad with Tuna & Peppers

Total Time
20 Mins
Serves
4
Meal
Course

DESCRIPTION

This salad tastes great the day it’s made and even better the next day so make extra and pack leftovers for lunch the next day!

Total Time

Prep Time
10 Mins
Cook Time
10 Mins
Total Time
20 Mins

Nutrition

Calories
459 cal
Total Fat
12 g
Polyunsaturated Fat
8 g
Cholesterol
14 mg
Sodium
252 mg
Carbohydrates
61 g
Dietary Fiber
4 g
Protein
26 g

Ingredients

  • 1 cup yogurt, nonfat
  • 3 tablespoons white wine or cider vinegar
  • 3 tablespoons black olives, chopped
  • 1 tablespoon thyme, chopped, fresh OR 1 teaspoon thyme, dried
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 10 ounces Fusilli (corkscrew), penne, or other large pasta shape
  • 1 (6 1/8 ounces) can tuna, water-packed
  • 1/2 cup California walnuts
  • 1/4 cup red peppers (packed in jars), thinly sliced, roasted, peeled
  • 2 tablespoons parsley, chopped

Preparation

  1. To make the dressing, in a small bowl, place the yogurt, vinegar, olives, thyme and garlic. Stir to combine, then season with salt and pepper to taste. Set aside.
  2. Cook the pasta in boiling salted water according to package directions. Drain in a colandar, then rinse well and drain again.
  3. Drain tuna and place in a large bowl with the walnuts and peppers and toss to combine.
  4. Before serving, add the dressing and stir to coat the ingredients evenly.
  5. Sprinkle with parsley.