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Pasta Salad with Tuna & Peppers

Pasta Salad with Tuna & Peppers

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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Servings

4 Servings

Ingredients

  • 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

Instructions

Preparation

  • 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