This tuna pasta salad is a simple and delicious combination of tuna with chopped vegetables. It’s great for a light summer meal.
Author: Nectaria
Servings: 6-8
INGREDIENTS
For the salad
300 gr. penne pasta
2 cups cocktail tomatoes, halved
1 cucumber, sliced to 1/4 inch thick
half yellow, half green, half red bell peppers seeded and sliced to 1/4 inch thick
1 medium red onion, chopped
4 cans Tuna (drained and flaked)
2 carrots, shredded
100 gr./ 3.53 oz. canned corn
100 gr./ 3.53 oz. pitted Kalamata olives, sliced
salt and pepper
For the dressing
150 gr. / 5.3 oz. Greek style yogurt
150 gr. / 5.3 oz. fat-free mayonnaise
4 tablespoons olive oil
4 tablespoons tomato ketchup
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon dry thyme
10 leaves of spearmint
4 tablespoons fresh parsley, chopped
½ teaspoon black pepper
1 teaspoon salt
INSTRUCTIONS
Cook the pasta according to directions on the package.
While the pasta is cooking, combine all of the dressing ingredients into the bowl of a small food processor and process until creamy and smooth.
When the pasta is done cooking, drain it and rinse with cold water until cooled.
In a large bowl, toss the pasta, vegetables, tuna and dressing until well combined. Season with salt and pepper and toss again. Serve or chill until ready to serve.