Tuna Pasta Salad

6 Servings
100% would make this recipe for Tuna Pasta Salad again.

From Cooking Thin with Chef Kathleen - a great take on a traditional tuna salad. I often make this if it's hot and I want a satisfying one-dish meal.

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Tuna Pasta Salad Ingredients

1 pound Fusilli pasta, uncooked such as fusilli	Coarse-grained salt and cracked black pepper
1/4 cup plain nonfat yogurt	1/2 red bell pepper roasted seeded peeled and diced
1/4 cup low-fat or nonfat mayonnaise	1/3 cup loosely packed thinly sliced scallions white and
1/3 cup fresh lemon juice or more to taste	green parts
1/4 teaspoon Tabasco sauce or more to taste	1 tbs small capers rinsed and coarsely chopped
1/4 cup loosely packed coarsely chopped parsley	2 6-ounce cans white albacore tuna packed in water drained

Instructions for Tuna Pasta Salad

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

Main Ingredient: PastaCuisine: American