Whole Wheat Pasta Salad with Tuna and Roasted Red Peppers

whole wheat pasta salad with tuna and red peppers

This healthy whole wheat pasta salad with tuna and roasted red peppers has it all. The whole wheat pasta is a great swap for refined white pasta, tuna adds a protein punch, the dressing is non-fat yogurt based, and the roasted red peppers add vitamin A, vitamin C, vitamin B6, and fiber. This salad is healthy and delicious!

Gather up your ingredients.

ingredients for whole wheat pasta salad with tuna and red peppers

Cook the pasta according to package direction. Drain and rinse with cold water to cool.

pasta being rinsed with cold water

While the pasta is cooking, add the can of albacore tuna to a large bowl and break up the tune to bite-sized pieces. Add 1/2 cup of sliced roasted red peppers, scallions, and capers.

salad ingredients in a large bowl

Toss to combine.

In a blender, combine the nonfat plain yogurt, basil, olive oil, lemon juice, garlic, salt, pepper, and remaining 1/2 cup of sliced roasted red peppers. Blend until smooth.

Add the cooled pasta to the large bowl and toss with the tuna mixture.

pasta being tossed with salad ingredients

Pour the salad dressing on top and toss to coat. Enjoy!

If you’d like to make this salad ahead, I recommend making the salad and storing it separately from the salad dressing. The pasta will soak up all the dressing and become mushy if allowed to sit too long. Just simply store the roasted red pepper dressing separately, pour over the salad, and toss just before serving.

Some optional additions that work very nicely are sliced Kalamata olives and crumbled feta cheese.

If you’d like to serve this as a warm salad, skip rinsing the pasta in cold water and serve while warm. Option to add a sprinkle of shredded Parmesan cheese on top.

To store, place leftovers in a sealed container and refrigerate for up to 4 days. I do not recommend freezing.

If you love this Whole Wheat Pasta Salad with Tuna and Roasted Red Peppers, you might also enjoy my Pesto Pasta Salad, Antipasto Pasta Salad, and Broccoli Pasta Salad.

Print

Whole Wheat Pasta Salad with Tuna and Roasted Red Peppers

Healthy whole wheat pasta salad with tuna and roasted red peppers. Dressing is made with non-fat yogurt.

  • Author: Kathleen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: salad
  • Method: toss
  • Cuisine: American

Ingredients

Scale

6 ounces whole-wheat penne pasta
7 ounce can of albacore solid white tuna in water
1 cup roasted red peppers, rinsed and sliced (divided into two 1/2 cups)
½ cup sliced scallions 
1 tablespoons capers, rinsed
2 tablespoons nonfat plain yogurt
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
1 ½ teaspoons lemon juice
1 small clove garlic, peeled
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper

Instructions

  1. Cook the pasta according to package direction. Drain and rinse with cold water to cool.
  2. While the pasta is cooking, add the can of albacore tuna to a large bowl and break up the tune to bite-sized pieces. Add 1/2 cup of sliced roasted red peppers, scallions, and capers. Toss to combine.
  3. In a blender, combine the nonfat plain yogurt, basil, olive oil, lemon juice, garlic, salt, pepper, and remaining 1/2 cup of sliced roasted red peppers. Blend until smooth.
  4. Add the cooled pasta to the large bowl and toss with the tuna mixture. Pour the salad dressing on top and toss to coat. Enjoy!

Notes

To store, place leftovers in a sealed container and refrigerate for up to 4 days. I do not recommend freezing.

Keywords: healthy salad, healthy pasta salad, whole wheat pasta salad, whole wheat pasta salad with tuna, roasted red peppers, low-fat salad dressing

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