Tuna and roasted pepper pasta salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (6-oz) Solid White tuna in Water; well-drained and flaked |
| 1 | 12-oz jar Roasted Red Peppers; drained, rinsed, and sliced, (divided) | |
| 1 | cup | Red Onion; finely chopped |
| ¼ | cup | Capers; rinsed |
| ¼ | cup | Non-fat Plain Yogurt |
| ⅛ | cup | Fresh Basil; chopped |
| ⅛ | cup | Scallions or Green Onions; chopped |
| 1 | tablespoon | Olive Oil |
| ½ | tablespoon | Fresh Lemon Juice |
| 1 | Clove Garlic; crushed | |
| Salt and freshly ground Black Pepper to taste | ||
| 12 | ounces | Penne Pasta |
Directions
The Cook & Kitchen Staff are offering you 31-days of Recipe-a- Day~Light.
That's right, we're lightening-up the fare without lightening up the flavor of some of your favorite recipes.
Today's recipe is for a fantastic pasta salad that is so flavorful you may choose to serve it as a main course for six. You'll find that each portion contains about 335 calories with only ⅘ grams of saturated fat.
Place a large pot of lightly salted water on the stove top over high heat to boil.
In a large bowl, combine tuna with 1 cup of red peppers, red onion, and capers.
In a blender or food processor, combine the yogurt, basil, scallions, olive oil, lemon juice, crushed garlic, and remaining ½ cup of the roasted red peppers. Puree the salad dressing mixture until smooth. Season with salt and pepper to taste, then stir into the tuna mixture.
Cook the Penne pasta until al dente, about 10 minutes. Drain well and rinse under cold water. Toss the cooked pasta with the tuna mixture. Serve immediately, and store leftovers in the refrigerator.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Jan 6, 1999, converted by MM_Buster v2.0l.