Description
Mediterranean-inspired Creamy Tuna Pasta Salad brings ocean freshness to your summer table. Crisp vegetables, tender pasta, and rich tuna create a delightful harmony perfect for picnics, potlucks, or quick lunches you’ll savor.
Ingredients
Scale
Main Protein and Starch:
- 6.7 ounces (190 grams) tuna in olive oil, drained and flaked
- 8 ounces (227 grams) whole wheat penne (or gluten-free)
Vegetables and Additional Ingredients:
- 2 celery stalks, chopped
- 1 cup frozen green peas, thawed
- 1/2 red onion, thinly sliced (for garnish)
Dressing Ingredients:
- 1 very ripe avocado
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped (plus more for garnish)
- 1/2 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
- Boil whole wheat penne in salted water for 8-10 minutes until al dente, following package instructions.
- Drain pasta and immediately rinse with cold water to halt cooking process, then transfer to a spacious mixing bowl to cool completely.
- Create a vibrant creamy dressing by combining ripe avocado, tangy Greek yogurt, fresh dill, zesty lemon juice, sharp Dijon mustard, minced garlic, and a hint of chili flakes in a blender.
- Pulse the mixture until silky smooth, then season with salt and pepper to enhance the flavor profile.
- Drizzle the luscious dressing over cooled pasta, ensuring even coverage.
- Incorporate crisp celery, sweet green peas, flaky tuna, and pungent red onion into the pasta.
- Gently fold all ingredients together, allowing the dressing to coat each component uniformly.
- Serve immediately in individual portions, garnishing with additional fresh dill for an aromatic touch.
- Refrigerate any leftover salad, which will remain fresh for up to 48 hours.
Notes
- Customize the pasta by swapping whole wheat penne with gluten-free alternatives like quinoa or chickpea pasta for those with dietary restrictions.
- Enhance protein content by adding extra canned tuna or plant-based protein like chickpeas for vegetarian modifications.
- Use low-fat Greek yogurt or dairy-free alternatives like coconut yogurt to reduce calories and accommodate lactose-intolerant individuals.
- Boost nutritional value by incorporating additional vegetables such as diced cucumber, roasted bell peppers, or baby spinach for extra crunch and vitamins.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 20 mg