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Tuna Pasta Salad

Diet.Chef's picture
Ingredients
  Whole wheat pasta 1 Cup (16 tbs), cooked to make 1 1/2 cup (Use Shells Or Spirals)
  Plain non-fat yogurt 1⁄2 Cup (8 tbs)
  Honey 1 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Balsamic vinegar 1 Teaspoon
  Dried dill weed 1⁄2 Teaspoon
  Celery seed 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  White pepper 1 Pinch
  Water packed light tuna 6 1⁄2 Ounce, rinsed if salted, drained and flaked (1 Can)
  Frozen peas 1⁄3 Cup (5.33 tbs), unthawed
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Chopped red pepper 1⁄4 Cup (4 tbs)
  Chopped green onion 2 Tablespoon
Directions

GETTING READY
1) In boiling water, cook pasta for 10-12 minutes.
2) Drain well, when done and wash under cold water.

MAKING
3) Take a large bowl and mix together yogurt, honey, lemon juice, vinegar, dill, celery seed, paprika and white pepper in it.
4) Mix in pasta, tuna, peas, celery and red pepper gently, but thoroughly until uniformly coated with dressing.
5) Chill if required and top with green onion.

SERVING
6) Serve at room temperature after keeping aside for a minimum of 15 minutes, if chilled.

TIPS
Cover and refrigerate the salad if it has to be kept for more than 2 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Tuna
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
2

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