Description
A vibrant and nutritious pasta salad featuring whole wheat pasta, flaky tuna, refreshing vegetables, and a light Greek yogurt-based dressing. This satisfying dish offers fiber, protein, and vitamins for a balanced meal, perfect for any occasion.
Ingredients
8 ounces whole wheat pasta
2 cans (5 ounces each) tuna (in water), drained
1 medium cucumber, diced
2 celery stalks, chopped
1 red bell pepper, dice
1 cup frozen or fresh peas, thawed
1/2 cup plain Greek yogurt
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 clove minced garlic
1 tablespoon fresh dill, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Cook whole wheat pasta according to package instructions; drain and set aside.
In a large bowl, combine drained tuna, cucumbers, celery, bell pepper, and peas.
Whisk Greek yogurt, olive oil, lemon juice, garlic, and dill to make the dressing.
Pour dressing over the pasta and vegetable mixture, tossing to coat evenly.
Season with salt and pepper.
Chill salad for 30 minutes to allow flavors to meld.
Toss gently before serving
Notes
Use low-sodium canned tuna to reduce sodium content.
Optional additions: cherry tomatoes, red onion, or shredded carrots.
Serve cold or at room temperature.
Store in an airtight container in the refrigerator for up to 24 hours.
Can be served in bowls or as a side with crusty bread
Nutrition
- Serving Size: 1.5 cups
- Calories: 230
- Sugar: 5g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 2.5g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 50mg