Healthy Tuna Pasta Salad
Whole-wheat pasta, flaky tuna, crisp veggies, and tangy Greek yogurt dressing. A 15-minute, make-ahead high-protein salad.
Ingredients
- For the Salad:
- 12 oz whole-wheat pasta
- 2 cans 5 oz tuna in water, drained
- 1 cup peas
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red bell pepper diced
- ¼ cup red onion diced
- ¼ cup parsley or dill
- For the Dressing:
- ¾ cup Greek yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon
- 1 clove garlic
- Salt pepper, oregano
Instructions
- Cook pasta al dente; rinse cold.
- Shake dressing in jar.
- Flake tuna in large bowl.
- Add pasta, veggies, peas.
- Pour ¾ dressing; toss.
- Chill 30 min.
- Adjust dressing; serve.
Notes
- Rinse pasta to cool and stop cooking.
- Dressing keeps 1 week in fridge.
- Add feta or olives for extra flair.
- Stores 4 days; stir before serving.
- Use chickpea pasta for extra protein.