Tuna Pasta

This is an extremely versatile recipe. In summer, serve it as a cold salad. In winter, it's a delicious warm pasta dish. Vary the vegetables included to suit your taste and use whole-wheat pasta if you like it.



1/2 lb (250 grams) stout pasta, such as rigatoni or penne

Cook the pasta by dropping into boiling water
2 Tbsp finely chopped red onion
1 cup chopped celery
1/2 cup diced red pepper, fresh or roasted
1 7-oz can of water-packed tuna, drained and coarsely flaked

While the pasta is boiling, chop the vegetables and mix the flaked tuna in with them.
3/4 cup low-fat yogurt
1 Tbsp grainy Dijon mustard
2 Tbsp fresh lemon juice
salt and freshly ground pepper to taste
2 Tbsp freshly grated Parmesan cheese

Whisk the dressing ingredients together in a small bowl.

Drain the pasta.
If you are making this into a cold salad, rinse the pasta with cold water before mixing in the dressed vegetables and refrigerate immediately.

If you want to serve this hot, stir the dressing into the hot, drained pasta (don't rinse it) and then add the tuna mixture.
Serves 4 from the Heart and Stroke Foundation website, ©Rose Schwartz; with my variations added