Pasta Tuna & Roasted Red Pepper Salad

A cool, refreshing summertime one dish meal, and heart healthy too!

PASTA TUNA & ROASTED RED PEPPER SALAD
Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: < 30 minutes

INGREDIENTS:
• 1 6-Oz. can chunk light tuna
• 1 7-ounce jar roasted red peppers, rinsed and sliced (2/3 cup), divided
• 1/2 cup finely chopped red onion or scallions
• 2 tablespoons capers, rinsed, coarsely chopped if large
• 2 tablespoons nonfat plain yogurt
• 2 tablespoons chopped fresh basil
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons lemon juice
• 1 small clove garlic, crushed and peeled
• 1/8 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 6 ounces whole-wheat penne or rigatoni (1 3/4 cups)

PROCEDURE:
• Put a large pot of lightly salted water on to boil.
• Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl.
• Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender or food processor. Puree until smooth.
• Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water. Add to the tuna mixture along with the red pepper sauce; toss to coat.
• If you have left over chicken feel free to substitute for the tuna.

Enjoy!
CHEF PHIL