Tuna and Walnut Pasta Salad

California Walnut Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 0 mins


1cup nonfat yogurt
3tablespoons white wine vinegar or cider vinegar
3tablespoons chopped black olives
1tablespoon chopped fresh thyme or 1 tsp dried thyme
1clove garlic minced
1/2teaspoon salt
1/4teaspoon pepper
10ounces Fusilli (corkscrew), penne, or other large pasta shape
1-- (6-ounce) can water-packed tuna, drained
1/2cup California walnuts
1/4cup thinly sliced roasted, peeled red peppers (packed in jars
2tablespoons chopped parsley


  1. 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, if desired.  Set aside. Cook the pasta in boiling salted water until done. Drain in a colander, then rinse well and drain again. Place in a large bowl with the tuna, walnuts, and peppers and toss to combine.
  2. Before serving, add the dressing and stir to coat the ingredients evenly. Sprinkle with parsley.


Nutritional Info *per serving

  • Calories 480
  • Glycemic Load 0
  • Fat 13g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 3.5g
  • Cholesterol 20mg
  • Sodium 590mg
  • Potassium 540mg
  • Carbohydrate 66g
  • Fiber 4g
  • Sugars 11g
  • Protein 27g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 30%
  • Calcium 15%
  • Iron 20%