Tuna Pasta Salad
Easy, creamy Tuna Pasta Salad made without mayo, incorporating peas, celery, and chunky tuna with a lighter avocado yogurt dressing.
Equipment
- blender
- large bowl
- spatula
Ingredients
Pasta and Vegetables
- 8 ounces Whole Wheat Penne or gluten-free
- 2-3 stalks Celery chopped
- 1 cup Frozen Green Peas thawed
- 6.7 ounces Tuna in Olive Oil 1 jar, drained and flaked
- ½ medium Red Onion thinly sliced, to garnish
Creamy Sauce/Dressing
- 1 medium Avocado very ripe
- 1 cup Plain Greek Yogurt
- 2 tablespoon Chopped Fresh Dill plus more to garnish
- ½ medium Lemon juiced
- 1 tablespoon Dijon Mustard
- 1-2 cloves Garlic minced
- 1 teaspoon Chili Flakes or to taste
- Kosher salt and pepper to taste
Instructions
Preparation
- Cook the Whole Wheat Penne according to package directions, then drain and set aside in a large bowl to cool.
- Place all sauce/dressing ingredients into a blender or food processor: Avocado, Plain Greek Yogurt, Chopped Fresh Dill, Lemon, Dijon Mustard, Chili Flakes, and Garlic. Pulse until smooth and well combined.
- Pour the sauce over the pasta, and stir in the chopped Celery, Frozen Green Peas, Red Onion, and Tuna.
- Mix with a spatula until nicely coated. Divide into bowls and enjoy!
Notes
Use any pasta of your choice. For a high-protein option, use chickpea or lentil pasta. Rinse pasta with cold water after draining to stop cooking. Ensure avocado is ripe for creamy texture. Plain yogurt can substitute Greek yogurt.
Nutrition
Serving: 1servingCalories: 426kcalCarbohydrates: 49gProtein: 28gFat: 13gSaturated Fat: 2gCholesterol: 17mgSodium: 264mgPotassium: 589mgFiber: 10gSugar: 6gVitamin A: 514IUVitamin C: 27mgCalcium: 74mgIron: 1mg
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