Healthy Tuna Pasta with Peas (Print Version)
# Ingredients:
→ Pasta Salad
01 -
375g whole wheat rotini pasta
02 -
1/2 cup chopped cucumber
03 -
1/2 cup chopped celery
04 -
1 cup chopped red bell pepper or sliced cherry tomatoes
05 -
1 cup cooked frozen peas
06 -
12 oz can flaked white tuna, drained
→ Dressing
07 -
1 cup plain Greek yogurt
08 -
1/2 cup light mayonnaise
09 -
2 tsp lemon juice
10 -
1 tsp Dijon mustard
11 -
1/4 cup chopped fresh dill
12 -
1 tsp garlic powder
13 -
1/2 tsp salt, or to taste
14 -
1/2 tsp black pepper, or to taste
# Instructions:
01 -
Cook pasta according to package directions. Drain, rinse with cool water, and add to a large bowl with cucumber, celery, red bell pepper, peas, and tuna.
02 -
In a separate bowl, whisk together Greek yogurt, mayonnaise, lemon juice, and Dijon mustard. Stir in chopped dill, garlic powder, salt, and black pepper until well combined.
03 -
Pour the dressing over the salad ingredients and mix until all ingredients are well coated. Taste and adjust seasoning with additional salt and pepper if necessary.
04 -
If possible, chill pasta salad in the refrigerator for 20–30 minutes before serving. Serve cold and enjoy.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 5 days. Stir the salad before serving leftovers.