Cool Crunchy Pasta Salad

Ingredients:

• 1 cup nonfat yogurt
• 3 Tablespoons white wine vinegar or cider vinegar
• 3 Tablespoons chopped black olives
• 1 Tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 clove garlic, minced
• salt and pepper to taste, if desired
• 12 ounces fusilli (corkscrew) or penne pasta
• 1 (6-1/8 oz.) can water-packed tuna, drained
• ½ cup chopped California walnuts
• ¼ cup thinly sliced roasted, peeled red peppers (packed in jars)
• 2 Tablespoons chopped parsley

Directions:

1. To make the dressing, in a small bowl place yogurt, vinegar, olives, thyme, and garlic.
2. Stir to combine, then season with salt and pepper to taste. Set aside.
3. Cook pasta in boiling, salted water until done.
4. Drain and place in a large bowl with tuna, walnuts, and peppers. Toss to combine.
5. Before serving, add the dressing and stir to coat ingredients evenly. Sprinkle with parsley.

Yield: 4 servings

Nutritional Information:

• Calories 510
• Protein 29 g
• Fat 12 g (Sat 1 g)
• Chol 10 g
• Sodium 140 mg
• Fiber 3 g

The American Dietetic Association/National Center for Nutrition and Dietetics