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Tuna and Red Pepper Salad

Recipes »  Desserts  »  Dessert Gelatins

Lemon juice and capers give this simple pasta salad a tangy zip.(Cooking Light Magazine 8-04)

Yield: 4 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Pasta

(5, 2) 100% would make again (reviews)

Favorite favorite of 9 people 6 people Try Soon want to try


Verified by stevemur

Servings          
Original recipe makes 4
2 cupsSmall sea shell pasta; Uncooked
1 cupRed bell pepper; finely chopped
1/2 cupFresh parsley; chopped
1/2 cupRed onion; chopped
1/2 cupCelery; chopped
6 ouncesSolid white albacore tuna in water; drained
1/3 cupFresh Lemon Juice
2 tablespoonsExtra Virgin Olive Oil
2 tablespoonsCapers
1/2 teaspoonSalt
1 cloveGarlic; minced
1/4 teaspoonBlack pepper

Tuna and Red Pepper Salad Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Combine pasta, bell pepper, parsley, onion, celery and tuna in a large bowl, tossing gently to combine.

2. Combine lemon juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

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Calories Per Serving: 465
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Tuna and Red Pepper Salad Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
[I made edits to this recipe.]
7 years, 7 months, 1 days, 4 hours, 6 minutes ago

[I posted this recipe.]
7 years, 7 months, 3 weeks, 2 days, 23 hours, 4 minutes ago

Tags

  1. Low-fat
  2. Summer
  3. Spring
  4. Quick
  5. Salads
  6. American
  7. Pasta
  8. Lunch
  9. Light

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