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.
Recipe courtesy of EatingWell.com
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Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings, about 1 cup each
Level:
Easy

Nutrition Info

Ingredients

Directions

Put a large pot of lightly salted water on to boil.

Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl.

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.

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.

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