Tuna and Walnut Pasta Salad

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Tuna and Walnut Pasta Salad

Tuna and Walnut Pasta Salad
Number of Servings: 4 Total Preparation Time: less than 15 minutes
Actual Cooking Time: less than 15 minutes Source: Walnuts.org
Food Groups: Dairy, Grains, Protein
Main Ingredient: Fish & Shellfish, Rice, Pasta & Bread
Meal Type: Lunch Entrée
Nutrition Content: Good Source of Calcium
Special Features: Quick to Prepare (under 30 minutes), Make Ahead

This salad tastes great the day it's made, even better the next day so make extra and pack leftovers for lunch!


1 cup fat-free Yogurt
3 tablespoons white wine 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
10 ounces Fusilli (corkscrew), penne, or other large pasta shape
1 (6 1/8 ounces) can water-packed Tuna
1/2 cup California walnuts
1/4 cup thinly sliced roasted, peeled red Peppers (packed in jars)
2 tablespoons chopped Parsley


To make the dressing, in a small bowl, place the yogurt, vinegar, olives, thyme and garlic. Stir to combine, then season with salt and pepper to taste. Set aside.
Cook the pasta in boiling salted water according to package directions. Drain in a colander, then rinse well and drain again.
Drain tuna and place in a large bowl with the walnuts and peppers and toss to combine.
Before serving, add the dressing and stir to coat the ingredients evenly.
Sprinkle with parsley.

Nutrient Information
Calories: 459
Total Fat: 12 g
Saturated Fat: 1 g
Polyunsaturated Fat: 8 g
Monounsaturated Fat:
Sodium: 252 mg
Carbohydrates: 61 g
Protein: 26 g
Fiber: 4 g
Vitamin A: 535 IU
Vitamin C: 3 mg
Calcium: 157 mg
Iron: 2 mg

Cook's Notes: