Tuna Pasta Salad
From Cooking Thin with Chef Kathleen - a great take on a traditional tuna salad. I often make this if it's hot and I want a satisfying one-dish meal.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
low fat
advance
salads
main dish
pasta
american
dinner
spring
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1 pound fusilli pasta, uncooked such as fusilli
- 1/4 cup plain nonfat yogurt
- 1/4 cup low-fat or nonfat mayonnaise
- 1/3 cup fresh lemon juice or more to taste
- 1/4 teaspoon tabasco sauce or more to taste
- 1/4 cup loosely packed coarsely chopped parsley
- coarse-grained salt and cracked black pepper
- 1/2 red bell pepper roasted seeded peeled and diced
- 1/3 cup scallions thinly sliced white and green parts
- 1 tbs capers rinsed and coarsely chopped
- 2 6-oz cans white albacore tuna packed in water drained
- Carbohydrate 44.9303948611111 g
- Cholesterol 72.1291666666667 mg
- Fat 5.50150680555555 g
- Fiber 0.475104848187003 g
- Protein 23.8356448958333 g
- Saturated Fat 0.918528173611111 g
- Serving Size 1 1 Serving (187g)
- Sodium 356.727253472222 mg
- Sugar 44.4552900129241 g
- Trans Fat 0.790403999999999 g
- Calories 328 calories
1. Bring a large pot of water to a boil over high heat and cook pasta according to directions until al dente. Drain, season with salt, and place in a large serving bowl; set aside. 2. Prepare dressing in a small nonreactive bowl by whisking together yogurt, mayonnaise, lemon juice, Tabasco, and parsely. Taste and adjust seasonings with salt and pepper. Refrigerate until ready to dress salad. 3. Add red pepper, scallions, capers, and tuna to bowl with pasta. Breakup tuna with a fork. Toss until combined. Add dressing and toss until evenly distributed. Serve at room temperature or refrigerate a few hours. Comments: WW Points = 7 Recipe Author: Kathleen Daelemans Recipe Source: Cooking Thin
