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Tuna and Red Pepper Pasta Salad

Yield 4 servings (serving size: 1 1/4 cups)
Lemon juice and capers give this simple pasta salad a tangy zip.

Ingredients

  • 2 cups uncooked small seashell pasta
  • 1 cup finely chopped red bell pepper
  • 1/2 cup chopped fresh parsley
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped celery
  • 1 (6-ounce) can solid white tuna in water, drained
  • 1/3 cup fresh lemon juice
  • 2 tablespoons extravirgin olive oil
  • 2 tablespoons capers
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 324
  • caloriesfromfat 24 %
  • fat 8.7 g
  • satfat 1.3 g
  • monofat 5.4 g
  • polyfat 1.3 g
  • protein 15.6 g
  • carbohydrate 46.3 g
  • fiber 3.3 g
  • cholesterol 13 mg
  • iron 3.2 mg
  • sodium 594 mg
  • calcium 43 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Combine pasta, bell pepper, parsley, onion, celery, and tuna in a large bowl, tossing gently to combine.

  2. Combine lemon juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.