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Tortellini With Tuna Salad

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Ingredients
  Tortellini 3⁄4 Pound
  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)
For dressing:
  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
  Salt To Taste
Directions

In large pot of boiling water, cook tortellini until al dente (tender but firm); drain and rinse under cold water.
Drain thoroughly.
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Tuna

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