Ingredients:
12–16 ounces solid white tuna, packed in water, drained
1 cup mayonnaise
1/2 cup fresh basil, chopped
2 tablespoons balsamic vinegar
2 roasted red peppers, skinned and chopped
1 lb pasta, cooked al dente, drained and cooled, tossed with 1 tablespoon oil to prevent sticking
1 cup plain yogurt
1/4 cup parsley, chopped
Fresh oregano, to taste
1 tablespoon sugar
1 red onion, chopped
1 cup celery, chopped
Directions:
Flake the drained tuna into a large mixing bowl. Add the plain yogurt, mayonnaise, chopped parsley, basil and a pinch of fresh oregano. Stir gently to combine.
Whisk in the balsamic vinegar and sugar until the dressing is smooth. Fold in the chopped red onion, roasted peppers and celery. Taste and adjust seasoning with additional oregano, salt or pepper if desired.
Add the cooled, oiled pasta to the tuna mixture and toss carefully until every piece of pasta is well coated. Chill for at least 30 minutes for flavors to meld, or serve immediately at room temperature.
This salad keeps well refrigerated for a day or two in an airtight container.
Servings: 4–6
Preparation time: 15 minutes
Total time: 15 minutes (plus optional chilling)