Healthy Tuna Pasta Salad
A quick and nutritious pasta salad featuring tuna, fresh vegetables, and a light yogurt dressing.
Equipment
- Large Pot
- Large mixing bowl
- Whisk
Ingredients
- 4 cups dried pasta brown rice fusilli works well
- 1 cup frozen peas
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup sliced grape tomatoes
- 3 cans tuna (4 oz each), drained
- ⅓ cup nonfat plain Greek yogurt
- ⅓ cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon dried dill
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook pasta according to package directions. About 4 minutes before it's done, add frozen peas. Drain and rinse with cold water.
- In a large mixing bowl, combine chopped carrots, celery, and grape tomatoes. Add drained tuna, breaking it up slightly.
- In a small bowl, whisk together Greek yogurt, mayonnaise, red wine vinegar, Dijon mustard, minced garlic, dried dill, salt, and pepper.
- Combine the pasta and peas with the tuna and vegetables in the large mixing bowl. Pour the dressing over the top and stir until well coated.
- Taste and adjust seasonings as needed. Serve immediately or chill in the fridge for a couple of hours.
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Notes
Store in an airtight container for up to 5 days in the fridge.