Pasta, Tuna & Roasted Pepper Salad

Rating: Reviews: 3 See Reviews Rate/Review this Recipe 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.

Pasta, Tuna & Roasted Pepper Salad
Pasta, Tuna & Roasted Pepper Salad

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

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 oil1

  • 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)

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. 7 weightwatchers points per serving Get Cooking: http://www.cooking.com/recipes-and-more/recipes/pasta-tuna-roasted-pepper-salad-recipe-9596.aspx#ixzz2GH3PifgV

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