However, the massive amounts of fat and salt in the traditional recipe were a turnoff healthwise, and it just didn't taste as good as I remembered. I reconfigured the recipe to include more vegetables and the result was delicious. A bit of parsley, a smidgen of garlic powder, a splash of lemon juice, and of course, tuna, celery, onion, and mayonnaise.

Ingredients of Tuna & Red Pepper Pasta Salad

  1. It's 2 cups of pasta of choice, small seashell or farfalle are usually my choices.
  2. Prepare 1 cup of finely chopped red bell pepper.
  3. You need 1/2 cup of chopped fresh parsley.
  4. It's 1/2 cup of finely chopped shallot.
  5. Prepare 1/2 cup of finely chopped celery.
  6. You need 1 (6 ounce) of can solid white tuna in water, drained.
  7. You need 1/3 cup of fresh lemon juice.
  8. You need 2 tablespoons of extra virgin olive oil.
  9. It's 2 tablespoons of capers.
  10. It's 1/2 teaspoon of salt.
  11. It's 1 of garlic clove, minced.
  12. It's 1/4 teaspoon of freshly ground black pepper.

Tuna & Red Pepper Pasta Salad step by step

  1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain..
  2. Combine pasta, bell pepper, parsley, shallot, celery, and tuna in a large bowl, tossing gently to combine..
  3. Combine lemon juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat..

For the best flavor and a richer. Drain the tuna in a fine mesh strainer. With the tuna in the strainer, use paper towels to pat and blot the tuna until completely dry. Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined.

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