Pasta, Tuna & Roasted Pepper Salad

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

Your rating: None Average: 4.1 (39 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.

"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

7 Reviews for Pasta, Tuna & Roasted Pepper Salad


I did not have scallions, so I minced some sweet onion and added peas as recommended by another reviewer. It looks beautiful and tastes wonderful.

Easy to make and very good. Love the dressing!
very tasty - loved it

I had to quit the onions and garlic this time but I'll certainly use them next time ;) I'm loosing weight fast and these recipes are my heaven. I also changed a bit the preparation :)

light tasty
the ingredients I used :)
Didn't make the grade for flavor or texture

An attempt at a more healthy salad that does NOT pass the test. The sharp onion overpowers the subtle tuna and sauce. The whole wheat penne has the wrong, wrong, wrong, with this dish because it did not pick up any of the pepper sauce flavor. My first reaction was "disgusting", but that may be too strong. Some die hard health nuts may suffer through eating this, but I don't see anyone actually enjoying it. My son is trying to heat it now to save our invested time and ingredients

Last minute dinner dish was a wonderful surprise!

We were looking for a way to use up some red peppers we roasted, and our meals require flavor without sacrificing healthy ingredients. This meal fit the bill perfectly. I read the recipe too quickly and didn't realize you had to puree some ingredients to make a creamy sauce, but that was the only small hiccup. It came together quickly and was the perfect amount for a meal (we had a side of fruit) and lunches the next day. I like that it uses yogurt to make the cream sauce instead of actual cream or other fatty ingredients. The flavors blended nicely such that neither the tuna, red onion, or capers were overpowering. We are really excited to have come across this recipe and have no doubt it will become a "go-to" for us.

healthy ingredients, heats up nicely next day, satisfying
Hearty yet refreshing and light!

I've been looking for alternatives for my husband's lunch, as he is not able to warm food up and has pretty much been eating sandwiches for years. I made this recipe for him and divided it into two lunches. We both tried it before I packed everything up and agreed that it was absolutely delicious. It has a perfect balance of flavors and is delightfully light. Great for summer. And I think I'll be using it as my go to potluck dish. It's still pasta salad but different enough from normal pasta salads to probably draw some positive comments : )

flavors perfectly balanced

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