Healthy Tuna Pasta Salad

Healthy Tuna Pasta Salad with your favorite pasta, canned tuna, crispy vegetables and creamy Greek yogurt dressing.

Ingredients

8 oz whole grain pasta uncooked

1 cup frozen or fresh peas

3 x 6 oz cans tuna packed in water

2 cups grape tomatoes cut in halves

1 cup celery diced

1/2 cup red onion diced

1/4 cup dill finely chopped

3/4 cup Greek or regular yogurt 2%+ fat

1/4 cup mayo

2 tbsp red wine vinegar

1/2 tsp sugar

1 tsp salt

1/2 tsp ground black pepper

Instructions

Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm. While pasta is cooking, start chopping tomatoes, celery, onion and dill.

Drain pasta and add to a large bowl along with frozen peas, then stir and set aside. It will thaw them.

Drain tuna, flake with a fork and add to the salad bowl along with tomatoes, celery, red onion, dill, yogurt, mayo, vinegar, sugar, salt and pepper. Stir very well until combined.

If you have time, it’s best to let pasta tuna salad refrigerate for 30 minutes to allow flavors “marry” each other. But you can serve it warm immediately or cold later.

Notes

Pasta choice: I like to use small shapes like elbow macaroni, bowties, or small penne. Rotini is fine too. You can use any white, whole wheat or gluten-free pasta.

Uniform size pieces: Chop all ingredients into same bite sized pieces.

Skip mayo: Use all yogurt. You can also use 0% yogurt but pasta salad will have less flavor.

Store: Refrigerate in a glass airtight container for up to 2 days.

Make ahead: Add all ingredients to a salad bowl, cover tightly with plastic wrap and refrigerate for up to 24 hours. Stir before serving and let stand for 30 minutes.