Tuna Pasta Salad
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.
Yield: 6 Ready in 45 minutes
9 people trying soon
|1 poundFusilli pasta, uncooked; such as fusilli|
|1/4 cupplain nonfat yogurt|
|1/4 cuplow-fat or nonfat mayonnaise|
|1/3 cupfresh lemon juice; or more to taste|
|1/4 teaspoonTabasco sauce; or more to taste|
|1/4 cuploosely packed; coarsely chopped parsley|
|Coarse-grained salt and cracked black pepper|
|1/2 red bell pepper; roasted seeded peeled and diced|
|1/3 cupscallions; thinly sliced white and green parts|
|1 tbscapers; rinsed and coarsely chopped|
|2 6-oz canswhite albacore tuna packed in water; drained|
Tuna Pasta Salad 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
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Tuna Pasta Salad Reviews
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