[Update my dinner status], I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): tell us
US/Metric: [convert to metric]
Ingredients
- 1 pound Fusilli pasta, uncooked such as fusilli
- 1/4 cup plain nonfat yogurt
- 1/4 cup low-fat or nonfat mayonnaise
- 1/3 cup fresh lemon juice or more to taste
- 1/4 teaspoon Tabasco sauce or more to taste
- 1/4 cup loosely packed coarsely chopped parsley
- Coarse-grained salt and cracked black pepper
- 1/2 red bell pepper roasted seeded peeled and diced
- 1/3 cup loosely packed thinly sliced scallions white and
- green parts
- 1 tbs small capers rinsed and coarsely chopped
- 2 6-ounce cans white albacore tuna packed in water drained
Preparation
1. Bring a large pot of water to a boil over high heat and cook pasta according to directions until al dente. Drain, season with salt, and place in a large serving bowl; set aside.
2. Prepare dressing in a small nonreactive bowl by whisking together yogurt, mayonnaise, lemon juice, Tabasco, and parsely. Taste and adjust seasonings with salt and pepper. Refrigerate until ready to dress salad.
3. Add red pepper, scallions, capers, and tuna to bowl with pasta. Breakup tuna with a fork. Toss until combined. Add dressing and toss until evenly distributed. Serve at room temperature or refrigerate a few hours.
Comments: WW Points = 7
Recipe Author: Kathleen Daelemans Recipe Source: Cooking Thin
