Creamy and Healthy Tuna Pasta Salad
Easy, creamy, and healthy tuna pasta salad made with peas, celery, loads of chunky tuna, and a simple and lighter avocado yogurt dressing.
Servings: 4
Ingredients
- 8 ounces Whole Wheat Penne or gluten-free
- 2-3 Celery Stalks chopped
- 1 Cup Frozen Green Peas thawed
- 6.7 ounces Tuna in Olive Oil 1 jar, drained and flaked
- ½ Red Onion thinly sliced, to garnish
For the creamy sauce/dressing:
- 1 Avocado very ripe
- 1 Cup Plain Greek Yogurt
- 2 Tablespoon Chopped Fresh Dill plus more to garnish
- ½ Lemon juiced
- 1 Tablespoon Dijon Mustard
- 1-2 Garlic Cloves minced
- 1 Teaspoon Chili Flakes or to taste
- Kosher salt and pepper, to taste
Instructions
- Cook the 8 ounces 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. This will be the 1 Avocado1 Cup Plain Greek Yogurt, 2 Tablespoon Chopped Fresh Dill, ½ Lemon, 1 Tablespoon Dijon Mustard, 1 Teaspoon Chili Flakes, and 1-2 Garlic Cloves. Pulse until smooth and well combined. Taste and adjust the seasoning. Add Kosher salt and pepper, to taste as needed.
- Pour the sauce over the pasta, and stir in the chopped 2-3 Celery Stalks, 1 Cup Frozen Green Peas, ½ Red Onion (thinly sliced), and 6.7 ounces Tuna in Olive Oil.
- Mix with a spatula until nicely coated. Divide into bowls and enjoy!
Video
Notes
- use any pasta of your choice
- try not to overcook the pasta. I like to rinse it with cold water after I drain it to stop it from continuing to cook.
- do not use hard avocados. The avocado must be ripe.
- Sometimes I use plain yogurt instead of Greek yogurt
Nutrition
Calories: 426kcal | Carbohydrates: 49g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 264mg | Potassium: 589mg | Fiber: 10g | Sugar: 6g | Vitamin A: 514IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 1mg