Pasta Salad with Tuna & Peppers

Pasta Salad with Tuna & Peppers

This salad tastes great the day it's made and even better the next day so make extra and pack leftovers for lunch the next day!


  • 1 cup yogurt, nonfat
  • 3 tablespoons white wine or cider vinegar
  • 3 tablespoons black olives, chopped
  • 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


  1. 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.
  2. Cook the pasta in boiling salted water according to package directions. Drain in a colandar, then rinse well and drain again.
  3. Drain tuna and place in a large bowl with the walnuts and peppers and toss to combine.
  4. Before serving, add the dressing and stir to coat the ingredients evenly.
  5. Sprinkle with parsley.


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