Pasta, Tuna & Roasted Pepper Salad Recipe

Name: Pasta, Tuna & Roasted Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 ounce) can light chunk tuna in water, drained; 1 (7 ounce) jar roasted red peppers, rinsed and sliced; ½ cup red onion, finely chopped; 2 tablespoons capers, rinsed, coarsely chopped if large; 2 tablespoons nonfat plain yogurt; 2 tablespoons fresh basil, chopped; 1 tablespoon extra virgin olive oil; 1 ½ teaspoons lemon juice; 1 small garlic clove, crushed and peeled; ⅛ teaspoon salt (to taste); fresh ground pepper, to taste; 6 ounces whole wheat penne or 6 ounces rigatoni pasta

Servings: persons

1 (6 ounce) can light chunk tuna in water, drained
1 (7 ounce) jar roasted red peppers, rinsed and sliced
½ cup red onion, finely chopped
2 tablespoons capers, rinsed, coarsely chopped if large
2 tablespoons nonfat plain yogurt
2 tablespoons fresh basil, chopped
1 tablespoon extra virgin olive oil
1 ½ teaspoons lemon juice
1 small garlic clove, crushed and peeled
⅛ teaspoon salt (to taste)
fresh ground pepper, to taste
6 ounces whole wheat penne or 6 ounces rigatoni pasta

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.
4
Puree until smooth.
5
Cook pasta until just tender, 10 to 14 minutes or according to package directions.
6
Drain and rinse under cold water.
7
Add to the tuna mixture along with the red pepper sauce; toss to coat.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (6 ounce) can light chunk tuna in water, drained, 1 (7 ounce) jar roasted red peppers, rinsed and sliced, ½ cup red onion, finely chopped, 2 tablespoons capers, rinsed, coarsely chopped if large, and more.

Yes, Pasta, Tuna & Roasted Pepper Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pasta, Tuna & Roasted Pepper Salad

How did you like this recipe?

Frequently Asked Questions