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| Servings: | 4 |
| Author Notes: |
Here's a unique salad that combines tuna and pasta, that makes a great light entree. |
| Ingredients: |
1 cup nonfat yogurt 3 tablespoons white wine vinegar or cider vinegar 3 tablespoons chopped black olives 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 1 clove garlic minced salt and pepper to taste, if desired 10 ounces fusilli (corkscrew), penne, or other large pasta shape 1 can (6 1/8 ounces) water-packed tuna, drained 1/2 cup walnuts 1/4 cup thinly sliced roasted, peeled red peppers (packed in jars or homemade) 2 tablespoons chopped parsley |
| Instructions: |
To make the dressing, in a small bowl place the yogurt, vinegar, olives, thyme and garlic. Stir to combine, then season with salt and pepper to taste, if desired. Set aside. Cook the pasta in boiling salted water until done. Drain in a colander, then rinse well and Drain again. Place in a large bowl with the tuna, walnuts, and peppers and toss to combine. Before serving, add the dressing and stir to coat the ingredients evenly. Sprinkle with parsley. Nutrition information per serving: |
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