Tuna & Red Pepper Penne Salad

INGREDIENTS:

• 1 6-Ounce Can Tuna, Drained
  
• 1 7-Ounce Jar Roasted Red Peppers, Rinsed, Sliced, and Divided
• 1/2 Cup Finely Chopped Red Onion
• 2 Tablespoons Capers and Rinsed
• 2 Tablespoons Plain Yogurt
• 2 Tablespoons Fresh Basil, Chopped
• 1 Tablespoon Olive Oil
• 1-1/2 Teaspoons Lemon Juice
• 1 Small Garlic Clove, Crushed
• Salt to Taste
• Freshly Ground Pepper to Taste
• 6 Ounces Whole-Wheat Penne

DIRECTIONS:

• Boil a large pot of lightly salted water, and cook pasta until just tender, around 14 minutes.
• Meanwhile, combine tuna, 1/3 cup red peppers, onion 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 and puree until smooth.
• Once pasta is cooked, drain and rinse under cold water.
• Add to the tuna mixture along with the red pepper sauce, and toss to coat.

This creamy and healthy, homemade dressing of yogurt, basil and red pepper is awesome! The tuna could easily be substituted with any chicken or turkey you may have in your refrigerator. This recipe makes great left-overs.
Enjoy!

This recipe is from Eating Well magazine.