Tuna Pasta Salad Recipe
Ingredients
| Whole wheat | 1 Cup (16 tbs), uncooked | |
| 1/2 cup plain nonfat yogurt | ||
| Honey | 1 1/2 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Balsamic vinegar | 1 Teaspoon | |
| 1/2 teaspoon dried dill weed | ||
| Celery seed | 1/4 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Pepper white | 1 Pinch | |
| Water | 1 Can (10oz), drained, rinsed | |
| 1/3 cup frozen peas, unthawed | ||
| Celery | 1/3 Cup (16 tbs), chopped | |
| Pepper red | 1/4 Cup (16 tbs), chopped | |
| Green onion | 2 Tablespoon, chopped | |
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.
Chef
