Tuna Pasta Sald
An easy, protein and nutrient rich pasta salad for lunch or a weeknight dinner. Wonderful to make ahead for lunches throughout the week!
Servings: 6
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1/4 cup white wine vinegar
- 2 Tbsp dijon mustard
- Zest and juice of 1 lemon
- 1/2 tsp black pepper
- 1 tsp each kosher salt, garlic powder, dried dill, dried chives
- 1 shallot, minced
- 3 green onions, diced
- 2 celery ribs, minced
- 1 bell pepper, minced
- 1 cup fresh parsley, minced
- 1 lb pasta (fusilli, Campanella or elbows are our favorites), gluten free if desired
- 10 oz Albacore white tuna, drained
To Serve:
- Microgreens or fresh herbs
Instructions
- Fill a large stockpot 3/4 full with water. Heat over high heat and bring to a boil. Generously salt water. Add pasta and cook until al dente (one minute less than package instructions).
- While pasta is cooking, prepare dressing. In a large bowl, whisk together mayonnaise through dried chives. Mix well to combine.
- Add remaining ingredients to dressing for salad and toss. Drain pasta and add to bowl. Toss.
- Taste and adjust salt and pepper as needed. Refrigerate until ready to serve.
Reader Interactions