Recipe: Light Pasta Salad with Fresh Tuna Steak with Garlic-Herb Vinaigrette Drssing

LIGHT PASTA SALAD WITH FRESH TUNA STEAK

16 oz rotini, twist or spiral pasta, uncooked
12 oz fresh tuna steak, cooked
FOR THE DRESSING:
3 tbsp olive oil or vegetable oil
4 tbsp Dijon-style mustard
6 tbsp rice wine vinegar
grated rind of 3 limes, finely chopped
6 fresh parsley sprigs, chopped
2 tbsp low-sodium soy sauce
3 garlic cloves, minced
1 tsp dried dill weed
FOR THE SALAD:
1 cup chopped red bell pepper
1 cup green beans, julienned, blanched
2/3 cup thinly sliced red onion

Cook pasta according to package directions; drain and rinse with cold water.

Break tuna into small bite-size pieces; reserve.

Combine all dressing ingredients; mix well.

Toss together pasta, peppers, beans, onions, tuna and dressing. If possible, refrigerate salad overnight to allow flavors to blend. Serve cold.

Makes 4 servings
Source: National Pasta Association