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Serves 6:
Pasta, snow peas and tuna coated in yogurt poppyseed dressing.
Ingredients:
½ cup lowfat yogurt
150 g snow peas, blanched
500 g pasta shells, uncooked
1 punnet cherry tomatoes (250g) cut in half
425 g can tuna in springwater, drained
1 Tbsp fresh lemon juice
¼ tsp dried rosemary leaves
1 tsp dried basil
1 tsp dried mustard powder
½ tsp poppy seeds
1 Tbsp chopped fresh parsley
Directions:
Cook pasta. Cool.
Combine pasta, snow peas, tomatoes and tuna in a large serving bowl.
Poppy Seed Dressing: Place yogurt, lemon juice, rosemary, basil, mustard, poppy seeds and parsley in a screw top jar and shake until well combined. Pour over salad and toss.
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