Pasta Salad with Tonnato Sauce

Tonnato, or tuna sauce, is usually served over slices of cold cooked veal. The flavorful sauce makes a delightfully different pasta salad. For a stronger tuna flavor, use light tuna rather than albacore. If you like, toss in some steamed vegetables, such as broccoli florets, snow peas, or cut-up asparagus spears.

8 ounces pasta shells
1 can (6 ounces) water-packed albacore tuna, drained
1/2 cup reduced-fat sour cream
3 tablespoons fresh lemon juice
3 cloves garlic
3/4 teaspoon black pepper
1/4 teaspoon salt
2 cups sliced celery
1 large red bell pepper, diced
1/2 cup chopped red onion
1/4 cup chopped flat-leaf parsley

1 In a large pot of boiling water, cook the pasta according to package directions. Drain, reserving 1/2 cup of the pasta cooking water. Rinse the pasta under cold running water and transfer to a large bowl to cool.
2 In a food processor, combine the tuna, reserved pasta cooking water, sour cream, lemon juice, garlic, pepper, and salt, and process until finely pureed.
2 Add the celery, bell pepper, onion, and parsley to the drained pasta. Add the dressing and toss to coat. Cover and refrigerate for 30 minutes. Makes 4 servings

Makes Makes 4 servings

Per serving: 317 calories, 5.4g total fat (2.6g saturated), 29mg cholesterol, 4g dietary fiber, 47g carbohydrate, 20g protein, 364mg sodium.