Tuna & Walnut Pasta Salad
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
15 Mins
Cook Time
10 Mins
Total Time
25 Mins
Nutrition
Calories
459
Total Fat
12
Polyunsaturated Fat
8
Cholesterol
14
Sodium
252
Carbohydrates
61
Dietary Fiber
4
Protein
26
Ingredients
- 1 cup nonfat yogurt
- 3 tablespoons white wine or cider vinegar
- 3 tablespoons chopped black olives
- 1 tablespoon chopped fresh thyme OR 1 teaspoon dried thyme
- 1 clove garlic, minced
- Salt and pepper to taste
- 10 ounces Fusilli (corkscrew), penne, or other large pasta shape
- 1 (6 1/8-ounce) can water-packed tuna
- 1/2 cup California walnuts
- 1/4 cup thinly sliced roasted, peeled red peppers (packed in jar)
- 2 tablespoons chopped parsley
Preparation
- 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.
- Cook the pasta in boiling salted water according to package directions. Drain in a colander, then rinse well and drain again.
- Drain tuna and place in a large bowl with the walnuts and peppers and toss to combine.
- Before serving, add the dressing and stir to coat the ingredients evenly.
- Sprinkle with parsley.