Description
This creamy and healthy tuna pasta salad is packed with protein, fiber, and flavor! Made with whole wheat pasta, chunky tuna, green peas, celery, and a light avocado yogurt dressing, it’s the perfect quick lunch or meal prep option
Ingredients
Scale
For the Salad:
- 8 oz whole wheat penne (or gluten-free)
- 2–3 celery stalks, chopped
- 1 cup frozen green peas, thawed
- 6.7 oz tuna in olive oil, drained and flaked
- 1/2 red onion, thinly sliced (for garnish)
For the Dressing:
- 1 very ripe avocado
- 1 cup plain Greek yogurt
- 2 tbsp fresh dill, chopped (plus more for garnish)
- 1/2 lemon, juiced
- 1 tbsp Dijon mustard
- 1–2 garlic cloves, minced
- 1 tsp chili flakes (or to taste)
- Kosher salt and pepper, to taste
Instructions
-
Cook the Pasta:
- Cook the whole wheat penne according to package directions.
- Drain, rinse with cold water, and set aside in a large bowl to cool.
-
Prepare the Dressing:
- In a blender or food processor, combine avocado, Greek yogurt, dill, lemon juice, Dijon mustard, garlic, and chili flakes.
- Blend until smooth. Taste and adjust seasoning with salt and pepper.
-
Assemble the Salad:
- Pour the dressing over the cooled pasta.
- Add celery, green peas, tuna, and red onion.
- Gently mix until everything is evenly coated.
-
Serve & Garnish:
- Divide into bowls and garnish with extra dill.
- Enjoy immediately or store in the refrigerator for up to 2 days.
Notes
- Make It Dairy-Free: Swap Greek yogurt for dairy-free yogurt or mayo.
- Extra Creamy: Add a splash of olive oil for a silkier texture.
- Storage Tip: Best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days.
Nutrition
- Calories: 375
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25 g
- Cholesterol: 30mg