pasta tuna roasted pepper salad

Pasta, Tuna & Roasted Pepper Salad

Fish Recipes

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The key to this flavorful pasta salad is a smooth low-fat dressing made with packaged broiled red peppers. Assuming you have cooked chicken close by, you can substitute it for the fish.

Cooking 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

    • ½ 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 ½ teaspoons lemon juice

    • 1 small clove garlic, crushed and peeled

    • ⅛ teaspoon salt, or to taste

    • Freshly ground pepper, to taste

    • 6 ounces whole-wheat penne or rigatoni, (1 3/4 cups)

Cooking Direction

    1. Put a huge pot of gently salted water on to bubble.
    2. Consolidate fish, 1/3 cup red peppers, onion (or scallions) and escapades in a huge bowl.
    3. Consolidate yogurt, basil, oil, lemon juice, garlic, salt, pepper and the excess 1/3 cup red peppers in a blender or food processor. Puree until smooth.
    4. Cook pasta until simply delicate, 10 to 14 minutes or as per bundle headings. Channel and flush under cool water. Add to the fish combination alongside the red pepper sauce; throw to cover.