Whole Wheat Pasta Salad with Tuna and Roasted Red Peppers

whole wheat pasta salad

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



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


  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!


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