Tuna and Red Pepper Pasta Salad

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

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 24%
  • Fat: 8.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 15.6g
  • Carbohydrate: 46.3g
  • Fiber: 3.3g
  • Cholesterol: 13mg
  • Iron: 3.2mg
  • Sodium: 594mg
  • Calcium: 43mg

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

Preparation

  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.
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