Tortellini With Tuna Salad
|Frozen peas||1 Cup (16 tbs)|
|Sweet red pepper||1⁄2 , diced|
|Chopped red onion||1⁄2 Cup (8 tbs), chopped|
|Tuna in water||6 1⁄2 Ounce, drained (1 Can, 184 Grams)|
|Canned artichoke||14 Ounce, quartered (1 Can, Drained)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Chopped basil/2 tsp dried basil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dijon mustard||1 Teaspoon|
|Lemon juice/White wine vinegar||3 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Olive oil||3 Tablespoon|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Chopped basil||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
In large pot of boiling water, cook tortellini until al dente (tender but firm); drain and rinse under cold water.
Thaw peas under cold water.
In salad bowl, combine pasta, peas, sweet pepper, onion, tuna, artichokes (if using), parsley and basil; toss lightly to mix.
Dressing: In blender, food processor or bowl, combine garlic, mustard, lemon and orange juice; mix well.
With machine running or while mixing, gradually add oil.
Add yogurt, basil, and salt and pepper to taste; mix.
Pour over salad and toss to mix.
Cover and refrigerate for up to 2 days.