Ingredients

Start to finish: 30 minutes
Servings: 6

1 tablespoon whole cumin seeds
1/2 cup reduced-fat mayonnaise
1/2 cup reduced-fat sour cream
2 tablespoons lemon juice
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces bow-tie pasta (or similar small pasta shape)
2 cups thinly sliced celery
1 cup halved, seedless red grapes
1 cup unsalted cashew pieces
Two 6-ounce cans chunk light tuna in water, squeezed dry and flaked

Directions

In a small dry skillet, toast the cumin seeds over medium heat, until they just get fragrant, 1 to 2 minutes. Pour the seeds onto a small plate to cool for a few minutes.

To make the dressing, in a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, toasted cumin seeds, curry powder, salt and pepper. Set aside.

Cook the pasta according to package directions. Rinsed under cold water and drain thoroughly. Transfer the pasta to a large bowl and add celery, grapes and cashews.

Add the reserved dressing and mix thoroughly to coat. Gently stir in tuna. Serve immediately or cover and refrigerate until ready to serve.