Pasta Salad with Tuna & Peppers

• 1 cup nonfat yogurt
• 3 Tbsps white wine or cider vinegar
• 3 Tbsps chopped black olives
• 1 Tbsp chopped fresh thyme OR 1 tsp dried thyme
• 1 Clove garlic, minced
• Salt and pepper to taste
• 10 oz. Fusilli (corkscrew), penne, or other large pasta shape
• 1 (6 1/8 oz.) can water-packed tuna
• 1/2 cup California walnuts
• 1/4 cup thinly sliced roasted, peeled red peppers (packed in jars)
• 2 Tbsps chopped parsley

Preparation

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. Set aside.
2 Cook the pasta in boiling salted water according to package directions. Drain in a colandar, then rinse well and drain again.
3 Drain tuna and place in a large bowl with the walnuts and peppers and toss to combine.
4 Before serving, add the dressing and stir to coat the ingredients evenly.
5 Sprinkle with parsley.

Source: California Walnut Board