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Tuna and Walnut Pasta Salad
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By California Walnut Board
Photo: California Walnut Board
Posted November 3rd, 2008
Servings: 4
Author Notes:

California WalnutsGo Smart with California Walnuts Smart Menus Program: Delicious, convenient recipes aimed at changing the way Americans eat, brought to you by best-selling author and Oprah regular Dr. Michael Roizen and James Beard award-winning cookbook author Mollie Katzen. Smart Menus is designed to help people embrace a smart eating style that’s long on taste and convenience and short on scolding. Smart recipes and tips on how to create your own smart eating style are available at www.walnuts.org/smartmenus.

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:
447 calories, 25g protein, 61g carbohydrates, 3.7g fiber, 13g total fat, 1.7g saturated fat, 19.3mg cholesterol, 257mg sodium, 1.8g omega-3, 5.8g omega-6, 25% calories from fat, 53% calories from carbohydrates.



 

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