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Ingredientes
- 2 can (6-ounce) Solid White tuna in Water, well-liquid removed and flaked
- 1 x 12-ounce jar Roasted Red Peppers, liquid removed, rinsed, and sliced, (divided)
- 1 c. Red Onion, finely minced
- 1/4 c. Capers, rinsed
- 1/4 c. Non-fat Plain Yogurt
- 1/8 c. Fresh Basil, minced
- 1/8 c. Scallions or possibly Green Onions, minced
- 1 Tbsp. Extra virgin olive oil
- 1/2 Tbsp. Fresh Lemon Juice
- 1 x Clove Garlic, crushed
- Â Â Salt and freshly grnd Black Pepper to taste
- 12 ounce Penne Pasta
Direcciones
- The Cook & Kitchen Staff are offering you 31-days of Recipe-a- Day Light.
- Which's right, we're lightening-up the fare without lightening up the flavor of some of your favorite recipes.
- Today's recipe is for a fantastic pasta salad which is so flavorful you may choose to serve it as a main course for six. You'll find which each portion
- Place a large pot of lightly salted water on the stove top over high heat to boil.
- In a large bowl, combine tuna with 1 c. of red peppers, red onion, and capers.
- In a blender or possibly food processor, combine the yogurt, basil, scallions, extra virgin olive oil, lemon juice, crushed garlic, and remaining 1/2 c. of the roasted red peppers. Puree the salad dressing mix till smooth. Season with salt and pepper to taste, then stir into the tuna mix.
- Cook the Penne pasta till al dente, about 10 min. Drain well and rinse under cool water. Toss the cooked pasta with the tuna mix. Serve immediately, and store leftovers in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 259 | |
| Calories from Fat 31 | 12% |
| Total Fat 3.6g | 5% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 183mg | 8% |
| Potassium 275mg | 8% |
| Total Carbs 48.16g | 13% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.87g | 3% |
| Protein 8.63g | 14% |
