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Tuna Pasta Salad with Greek Yogurt Dressing (35 g Protein, 4 Lunches)

Tuna Pasta Salad with Greek Yogurt Dressing

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A creamy tuna pasta salad that swaps most of the mayo for Greek yogurt — four make-ahead lunches that actually hold you until dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 406
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 oz whole wheat rotini
  • 15 oz canned tuna
  • 0.75 cup plain nonfat Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 cup celery
  • 0.5 cup red onion
  • 1 cup frozen peas
  • 2 tbsp fresh dill
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Method
 

  1. Cook the rotini in salted water to full al dente — not a minute past. Soft pasta turns mushy once dressed.
  2. Drain and rinse the pasta under cold water until it's completely cool.
  3. Whisk the Greek yogurt, mayonnaise, lemon juice, Dijon, salt, and pepper into a dressing in a large bowl.
  4. Add the drained tuna and break it up into the dressing — coating the tuna first keeps it moist.
  5. Fold in the pasta, celery, red onion, peas, and dill until everything is evenly coated.
  6. Chill at least 30 minutes before serving — the flavor noticeably improves once it's cold.

Nutrition

Calories: 406kcalCarbohydrates: 52.3gProtein: 34.9gFat: 7.4gSaturated Fat: 1.3gCholesterol: 43mgSodium: 622.1mgPotassium: 555.5mgFiber: 2.9gSugar: 4.6gVitamin C: 18.4mgCalcium: 109.9mgIron: 4.5mg

Notes

If meal prepping, the salad tightens up in the fridge; loosen day-3 portions with a teaspoon of lemon juice or a spoonful of yogurt. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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