Lemon juice and capers give this simple pasta salad a tangy zip.
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
How to Make It
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.
Combine lemon juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
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