Lemon juice and capers give this simple pasta salad a tangy zip.
Cooking Light AUGUST 2004
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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