Description
A refreshing, nutrient-packed pasta salad with omega-3-rich tuna, crunchy vegetables, and a zesty Greek yogurt dressing. Ideal for meals on the go or light summer lunches.
Ingredients
1 375g box whole wheat rotini pasta, fusilli, or penne
½ cup chopped cucumber (seeded)
½ cup chopped celery
1 cup chopped red bell pepper or 1 cup cherry tomatoes
1 cup cooked frozen peas (thawed and drained)
1 (12 oz) can flaked white tuna, drained
1 cup plain Greek yogurt
½ cup light mayonnaise (optional)
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
¼ cup chopped fresh dill or 2 tablespoons dried dill
1 teaspoon garlic powder
½ teaspoon salt
Instructions
Boil pasta in salted water 8-10 minutes until al dente.冷水冲洗 to cool
Flake tuna and mix with vegetables, peas, and garlic powder in a bowl
Whisk Greek yogurt, mayonnaise (if using), lemon juice, Dijon, and dill to create dressing
Add cooled pasta to tuna mixture and stir. Pour dressing over and combine thoroughly
Notes
Store in an airtight container for up to 4 days
Substitute avocados for mayonnaise for extra creaminess
Cherry tomatoes work well if avoiding raw peppers
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg