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Pasta, Tuna & Roasted Pepper Salad

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

Your rating: None Average: 4.1 (31 votes)

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.


READER'S COMMENT:
"I LOVE this recipe and make it all the time. Often use green onion in place of scallions (as green onions are in the fridge more often!) and don't usually add capers. Extra roasted red pepper slices and peas (often on hand in the freezer...
Pasta, Tuna & Roasted Pepper Salad Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 1 6-ounce can chunk light tuna in water, drained (see Note)
  • 1 7-ounce jar roasted red peppers, rinsed and sliced (2/3 cup), divided
  • 1/2 cup finely chopped red onion or scallions
  • 2 tablespoons capers, rinsed, coarsely chopped if large
  • 2 tablespoons nonfat plain yogurt
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons lemon juice
  • 1 small clove garlic, crushed and peeled
  • 1/8 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 6 ounces whole-wheat penne or rigatoni, (1 3/4 cups)

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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.

Tips & Notes

  • Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition

Per serving: 270 calories; 5 g fat ( 1 g sat , 3 g mono ); 13 mg cholesterol; 39 g carbohydrates; 0 g added sugars; 18 g protein; 6 g fiber; 539 mg sodium; 234 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Fiber (23% dv), Magnesium (19% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 2 very lean meat


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Recipe Categories

Holiday
Labor Day
Memorial Day
Father's Day
July 4th
Health & Diet Considerations
Healthy weight
High fiber
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Style/Theme
Budget
Picnic
Quick (total 30 min. or less)
Ease of Preparation
Easy
Total Time
30 minutes or less
Type of Dish
Main dish, combination meal
Main dish, fish/seafood
Pasta
Servings
4
Main Ingredient
Fish
Meal/Course
Brunch
Lunch
Dinner

Ethnic/Regional
American
Italian
Mediterranean
Season
Spring
Summer
Fall
Publication
The EatingWell Diabetes Cookbook (2005)
July/August 1998
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