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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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 6|
|Calories from Fat: 50 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 72.1mg||22 %|
|Sodium 356.7mg||12 %|
|Potassium 358.7mg||9 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 44.5g|
|Protein 23.8g||34 %|
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Calories per serving: 328
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