Description
A refreshing and healthy tuna pasta salad with vegetables and a Greek yogurt dressing.
Ingredients
Scale
- 2 cups whole grain pasta (e.g., fusilli or penne)
- 1 can (5 oz) tuna, drained (preferably in water)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup bell pepper, diced (any color)
- 1/4 cup corn, canned or frozen (thawed)
- 1/4 cup Greek yogurt (for creaminess)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh herbs (like parsley or basil), chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the whole grain pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to cool.
- While the pasta cooks, wash and chop the cherry tomatoes, cucumber, red onion, bell pepper, and corn. Set them aside.
- In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, salt, and pepper. Adjust seasoning to taste.
- In a large mixing bowl, add the cooked pasta, tuna, and all of the chopped vegetables. Pour the yogurt dressing over the top.
- Gently mix all ingredients until everything is evenly coated in the dressing.
- For enhanced flavors, cover and refrigerate the salad for about 30 minutes.
- Before serving, give the salad a gentle stir and taste for seasoning, adding more salt and pepper if needed.
Notes
- This salad can be made ahead of time and stored in the refrigerator for easy meal prep.
- Feel free to customize the vegetables based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg