 Cool Crunchy Pasta Salad
Makes 4 servings
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Ingredients
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1
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cup nonfat plain yogurt
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3
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tablespoons white wine vinegar or cider vinegar
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3
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tablespoons chopped black olives
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1
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tablespoon chopped fresh thyme or 1 teaspoon dried thyme
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1
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clove garlic, minced
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Salt and pepper to taste
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12
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ounces fusilli (corkscrew), penne or other large pasta shape
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1
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can (6 ounces) water-packed tuna, drained
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1/2
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cup chopped California walnuts
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1/4
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cup thinly sliced roasted red peppers
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2
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tablespoons chopped fresh parsley
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To make the dressing, combine yogurt, vinegar, olives, thyme and garlic; stir. Season with salt and pepper, if desired. Set aside.
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Cook pasta in boiling salted water. Drain, rinse and drain again. Place in a large bowl with tuna, walnuts and peppers; toss to combine.
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Just before serving, add dressing and stir to coat. Sprinkle with parsley.
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© Walnut Marketing Board
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Nutrients per Serving
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Calories
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510
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Calories from Fat
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21 %
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Total Fat
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12 g
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Saturated Fat
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1 g
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Cholesterol
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10 mg
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Carbohydrate
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73 g
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Fiber
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3 g
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Protein
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29 g
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Sodium
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140 mg
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Printed
from fbnr.com
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