You are here: Home » Recipes » Tuna and Walnut Pasta Salad Tuna and Walnut Pasta Salad Recipe by California Walnut Board Yield 4 servings Prep 15 mins Cook 0 mins Canned tuna, toasted walnuts, jarred roasted red peppers and cooked pasta—dinner is done. California Walnut Board PrintEmail Ingredients 1 cup nonfat yogurt3 tablespoons white wine vinegar or cider vinegar3 tablespoons chopped black olives1 tablespoon chopped fresh thyme or 1 tsp dried thyme1 clove garlic minced1/2 teaspoon salt1/4 teaspoon pepper10 ounces Fusilli (corkscrew), penne, or other large pasta shape1 -- (6-ounce) can water-packed tuna, drained1/2 cup California walnuts1/4 cup thinly sliced roasted, peeled red peppers (packed in jars2 tablespoons chopped parsley Instructions 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, if desired. Set aside. Cook the pasta in boiling salted water until done. Drain in a colander, then rinse well and drain again. Place in a large bowl with the tuna, walnuts, and peppers and toss to combine. Before serving, add the dressing and stir to coat the ingredients evenly. Sprinkle with parsley.