Ingredients
12
oz. uncooked bow tie pasta (farfalle)
2
cups fresh peas or frozen sweet peas
2
(12-oz.) cans water-packed solid white tuna, drained
1
(4-oz.) jar sliced pimientos, drained, chopped
1/4
cup olive oil
1/4
cup milk
1
cup plain yogurt
1/2
cup light mayonnaise
2
teaspoons dried basil leaves
1/2
teaspoon pepper
1
(8-oz.) pkg. tomato and basil feta cheese, crumbled
Preparation
Cook pasta to desired doneness as directed on package, adding peas during last 5 minutes of cooking time. Drain; rinse with cold water to cool.
In very large bowl, combine cooked pasta and peas, tuna and pimientos; mix well.
In food processor bowl with metal blade, combine all remaining ingredients; process 2 to 3 minutes or until mixture is creamy and feta is finely chopped. Add to pasta mixture; mix well to coat. Serve immediately, or cover and refrigerate until serving time.
