Tuna & Walnut Pasta Salad

Tuna & Walnut Pasta Salad

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 nonfat yogurt
  • 3 tablespoons white wine or cider vinegar
  • 3 tablespoons chopped black olives
  • 1 tablespoon chopped fresh thyme OR 1 teaspoon dried thyme
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 10 ounces Fusilli (corkscrew), penne, or other large pasta shape
  • 1 (6 1/8-ounce) can water-packed tuna
  • 1/2 cup California walnuts
  • 1/4 cup thinly sliced roasted, peeled red peppers (packed in jar)
  • 2 tablespoons chopped parsley


  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 colander, 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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