Description
A vibrant and refreshing tuna pasta salad combining wholesome ingredients for a delightful meal.
Ingredients
- 8 oz rotini chickpea pasta
- 2 cans (5 oz) of tuna (in water, drained and flaked)
- 1/4 cup red onion (chopped)
- 1/4 cup celery (chopped)
- 1/4 cup red bell pepper (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (chopped)
- 1/2 cup frozen peas (thawed)
- 2 Tbsp. fresh dill (chopped)
- 1 cup non-fat plain Greek yogurt (224g)
- 1/4 cup low-fat mayonnaise (60g)
- 1/4 cup Parmesan cheese (grated)
- 1 Tbsp. Dijon mustard
- 1 Tbsp. lemon juice
- Salt and pepper (to taste)
- Fresh parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the rotini chickpea pasta and cook according to package instructions until al dente.
- Drain the cooked pasta and rinse it under cold water to cool it down. Set aside.
- In a medium bowl, mix together Greek yogurt, low-fat mayonnaise, Parmesan cheese, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
- In a large bowl, combine the cooked pasta with chopped celery, red onion, cherry tomatoes, red bell pepper, thawed peas, cucumber, fresh dill, and flaked tuna.
- Add the yogurt dressing to the salad and toss gently to combine.
- Serve immediately or refrigerate before serving to meld flavors.
- Garnish with fresh parsley before serving.
Notes
Customize the vegetables and dressings according to your preferences.
