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Tuna Pasta Salad Recipe

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A refreshing and healthy Tuna Pasta Salad loaded with protein-rich tuna, colorful fresh vegetables, and coated in a creamy yet light Greek yogurt dressing. This dish is perfect for light lunches, picnics, or meal prepping and comes together in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Pasta

  • 8 oz rotini chickpea pasta

Salad Ingredients

  • 2 cans (5 oz each) 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

Dressing

  • 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

Garnish

  • Fresh parsley, chopped

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini chickpea pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and rinse under cold water to cool it down. Set aside.
  2. Prepare the dressing: In a medium bowl, combine the non-fat Greek yogurt, low-fat mayonnaise, grated Parmesan cheese, Dijon mustard, and lemon juice. Stir well to combine and season with salt and pepper to taste.
  3. Combine salad ingredients: In a large mixing bowl, add the cooked and cooled pasta, celery, chopped red onion, halved cherry tomatoes, chopped red bell pepper, thawed peas, chopped cucumber, fresh dill, and flaked tuna. Pour the prepared yogurt dressing over the mixture and toss well to coat all ingredients evenly.
  4. Chill and meld flavors: Serve the salad immediately or cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together further.
  5. Serve: Before serving, give the salad a good stir. Transfer it to a serving platter or individual plates and garnish with freshly chopped parsley.

Notes

  • Use chickpea pasta for added protein and a gluten-free option.
  • Adjust the amount of mayonnaise to control the creaminess and fat content.
  • For extra flavor, add a splash of apple cider vinegar or a pinch of smoked paprika to the dressing.
  • This salad is best consumed within 2 days for maximum freshness.
  • You can substitute tuna with canned salmon or cooked chicken for variety.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://yourdailycook.com/tuna-pasta-salad-recipe/