Tuna Pasta Salad with Greek Yogurt
February 6, 2019 | b davis
Spring here and we were having a heat wave! (Is it only in Montana one can call 40 degrees warm weather?) With the temperatures rising, I started to crave a recipe that is the perfect side dish for a BBQ or a standalone dish to make on a busy night. Made with Greek yogurt to cut down the fat, and with Banza Chickpea Pasta this once fatty and high-carbohydrate dish is now healthy for you!
Tuna Pasta Salad with Greek Yogurt
Ingredients
- 1 package of Banza Chickpea Pasta Shells (or pasta of your choice)
- 2-3 cans tuna, drained and flaked (see notes)
- 3 hard boiled eggs, chopped
- ½ cucumber peeled and chopped
- 2/3 cup plain nonfat Greek Yogurt
- 1 tablespoon light mayo
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons lemon pepper seasoning
- 1/8 teaspoon onion powder
- couple of splashes of apple cider vinegar
- salt and pepper to taste
Directions:
- Prepare your pasta according to directions. When cooked through, drain and rinse with cold water.
- In a large bowl, add tuna, hard boiled eggs, and cucumber. Mix together.
- Add to the bowl Greek yogurt, mayo, Dijon mustard, lemon pepper, onion powder, and apple cider vinegar. Mix all together.
- Add your cooled pasta to the bowl. Gently stir to combine. Taste for salt and pepper, adjust to preference.
Recipe Notes:
- Substitute celery, bell pepper, or pickles for the cucumber.
- If making this dish last minute, put the hard boiled eggs in an ice bath.
- If making this as a side dish, use 2 cans of tuna and if making as a main dish use 3 cans of tuna.
- If eating this dish over multiple meals, keep the relish out so it doesn’t make the salad soggy.
- If you like spice, Franks RedHot sauce pairs perfectly.
Make this dish to meet your weekly fish requirement or bring it to your next BBQ. Either way, you won’t be disappointed!
Recipe adapted from https://aggieskitchen.com/creamy-tuna-pasta-salad-with-greek-yogurt/
