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Pasta Salad with Tuna & Peppers

Pasta Salad with Tuna & Peppers
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 cup nonfat yogurt
  • 3 Tbsps white wine or cider vinegar
  • 3 Tbsps chopped black olives
  • 1 Tbsp chopped fresh thyme OR 1 tsp dried thyme
  • 1 Clove garlic, minced
  • Salt and pepper to taste
  • 10 oz. Fusilli (corkscrew), penne, or other large pasta shape
  • 1 (6 1/8 oz.) can water-packed tuna
  • 1/2 cup California walnuts
  • 1/4 cup thinly sliced roasted, peeled red peppers (packed in jars)
  • 2 Tbsps chopped parsley



1 To make the dressing, in a small bowl, place the yogurt, vinegar, olives, thyme and garlic. Stir to combine, then season with salt and pepper to taste. Set aside.

2 Cook the pasta in boiling salted water according to package directions. Drain in a colandar, then rinse well and drain again.

3 Drain tuna and place in a large bowl with the walnuts and peppers and toss to combine.

4 Before serving, add the dressing and stir to coat the ingredients evenly.

5 Sprinkle with parsley.

Source: California Walnut Board

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