Tuna and Red Pepper Pasta Salad

Lemon juice and capers give this simple pasta salad a tangy zip.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional 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


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


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.

Marie Simmons,

Cooking Light

August 2004
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