Pasta, Tuna & Roasted Pepper Salad (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Pasta, Tuna & Roasted Pepper Salad

http://www.eatingwell.com/recipes/pasta_tuna_roasted_pepper_salad.html

From EatingWell:  July/August 1998, The EatingWell Diabetes Cookbook (2005)

The secret to this delicious pasta salad is a creamy low-fat dressing made with bottled roasted red peppers. If you have cooked chicken on hand, you can substitute it for the tuna.

4 servings, about 1 cup each | Active Time: 20 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Put a large pot of lightly salted water on to boil.
  2. Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl.
  3. Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender or food processor. Puree until smooth.
  4. Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water. Add to the tuna mixture along with the red pepper sauce; toss to coat.

Nutrition

Per serving : 270 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 13 mg Cholesterol; 39 g Carbohydrates; 18 g Protein; 6 g Fiber; 539 mg Sodium; 234 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 2 very lean meat

Tips & Notes