Pasta, Tuna, and Roasted Pepper Salad


6 oz. chunk light tuna in water
7 oz. jar roasted red peppers, rinsed and sliced, divided
1/4 c. red onion or scallions, finely chopped
2 tbsp. capers, rinsed
2 tbsp. nonfat plain yogurt
2 tbsp. chopped fresh basil
1 tbsp. olive oil
1 1/2 tsp. lemon juice
1 small clove garlic, pressed
1/8 tsp. salt, or to taste
Freshly ground black pepper, to taste
6 oz. penne or rigatoni pasta

Cook pasta in lightly salted water.  While pasta is cooking, combine yogurt, basil, oil, lemon juice, garlic, salt, pepper, and 1/3 cup of the red peppers in a blender or food processor; puree until smooth.  Set aside.

In a large bowl, combine tuna, remaining red peppers, onion and capers; stir gently to mix. 

When pasta is cooked, drain and rinse under cool water.  Stir pasta into the tuna mixture; top with the red pepper sauce and stir gently to blend.

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