Description
A fresh and nutritious tuna pasta salad featuring bright citrus, fresh dill, and flaky tuna, perfect for lunches or picnics.
Ingredients
Scale
- 8 ounces small pasta (shells, fusilli, or penne)
- 1 tablespoon salt (for pasta water)
- 3/4 cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- Zest and juice of 1 lemon (about 2 tablespoons juice)
- 1 tablespoon Dijon mustard
- 1 small clove garlic (minced)
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
- Two 5-ounce cans of drained tuna (preferably in water, flaked)
- 1 cup halved cherry tomatoes
- 1/2 cup diced cucumber
- 1/4 cup finely chopped red onion
Instructions
- Boil pasta in generously salted water until al dente, about 8–9 minutes.
- Meanwhile, make the dressing by whisking together Greek yogurt, olive oil, lemon zest and juice, Dijon mustard, minced garlic, dill, and seasoning with salt and pepper.
- Drain pasta and shock in ice water for 1 minute, then drain thoroughly.
- Gently fold together pasta, tuna, cherry tomatoes, cucumber, red onion, and dressing.
- Chill for 10–20 minutes to meld flavors, then adjust seasoning if needed.
Notes
Can be served warm, at room temperature, or chilled. Store in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 35mg