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
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