Tuna Pasta Salad Recipe
I love this Tuna Pasta Salad recipe for it brings such rave reviews everytime I make it. The Italian Tuna Pasta Salad is a delight to serve and enjoy. This is the most comforting Main Dish recipe I have come across. Tuna Pasta Salad can be prepared in not more than 30 minutes. The main ingredient in Tuna Pasta Salad is tuna. It is the one dish that anybody on Low Fat diet can have. Believe me, just try this Tuna Pasta Salad once, you'll love it.
Ingredients
1 cup uncooked whole wheat shells or spirals (1 1/2 cups cooked)
1/2 cup plain nonfat yogurt
1 1/2 teaspoons honey
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon dried dill weed
1/4 teaspoon celery seed
1/4 teaspoon paprika
Pinch white pepper (optional)
1 can (6 1/2 ounces) light tuna, packed in water, rinsed if salted, drained and flaked
1/3 cup frozen peas, unthawed
1/3 cup chopped celery
1/4 cup chopped red pepper
2 tablespoons chopped green onion
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.
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.
