Tuna pasta salad alla primavera
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | StarKist Fancy Albacore Tuna packed in; well drained and |
| ; spring water, broken apart | ||
| 16 | ounces | Plain fat free yogurt |
| ⅛ | cup | Minced fresh dill; (from your garden) |
| 1 | teaspoon | Dried Italian herb blend |
| 1 | Purple onion; (chopped) | |
| ¼ | cup | Fresh basil lead; chopped |
| ½ | cup | Low fat or fat free mayonnaise |
| Salt and pepper to taste | ||
| 1 | cup | Sliced roasted red peppers |
| 1 | cup | Small pitted black olives |
| 1 | cup | Marinated artichoke hearts; (optional) drained |
| 1 | pounds | Dried fusilli pasta; (or cut pasta shape |
| ; of choice) cook al | ||
| ; dente, drained and | ||
| ; cooled | ||
Directions
Mix together the tuna, dried dill, Italian herb blend, onion, basil, yogurt, and mayonnaise. Season with salt and pepper to taste. Toss with the roasted red peppers, olives, artichokes, and pasta to coat well.
Refrigerate at least two hours. Serve over greens, if desired or in trimmed hollow red bell peppers as "cups." Serves 6 to 8.
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Converted by MM_Buster v2.0l.