1 tablespoon thyme, chopped, fresh OR 1 teaspoon thyme, dried
1 clove garlic, minced
Salt and pepper to taste
10 ounces Fusilli (corkscrew), penne, or other large pasta shape
1 (6 1/8 ounces) can tuna, water-packed
1/2 cup California walnuts
1/4 cup red peppers (packed in jars), thinly sliced, roasted, peeled
2 tablespoons parsley, chopped
Preparation
To make the dressing, in a small bowl, place the yogurt, vinegar, olives, thyme and garlic. Stir to combine, then season with salt and pepper to taste. Set aside.
Cook the pasta in boiling salted water according to package directions. Drain in a colandar, then rinse well and drain again.
Drain tuna and place in a large bowl with the walnuts and peppers and toss to combine.
Before serving, add the dressing and stir to coat the ingredients evenly.
This 100% plant based spread combines walnuts with savory lentils and sweet shallots along with ingredients that amp up the umami flavor to create the perfect vegetable forward accompaniment on any charcuterie board.
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