Creamy Tuna Pasta Salad: A Healthy and Delicious Twist
A protein-packed tuna pasta salad with chickpea rotini, fresh vegetables, and a creamy Greek yogurt dressing. Perfect for a quick and healthy meal or a refreshing dish for gatherings.
Ingredients
- 8 oz rotini chickpea pasta
- 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 tablespoons 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 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rotini chickpea pasta according to package instructions. Drain, rinse with cold water, and set aside.
- Prepare the dressing: In a small mixing bowl, whisk together the Greek yogurt, low-fat mayonnaise, Parmesan cheese, Dijon mustard, lemon juice, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
- Mix the vegetables and tuna: In a large mixing bowl, combine the drained tuna, red onion, celery, red bell pepper, cherry tomatoes, cucumber, and thawed peas. Stir in the chopped dill for a fresh burst of flavor.
- Combine pasta and dressing: Add the cooked and cooled pasta to the bowl with the vegetables and tuna. Pour the creamy dressing over the top and gently toss everything together until well coated.
- Chill and serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled, garnished with additional dill or Parmesan cheese, if desired.
Nutrition
Calories: 310kcal
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