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Skip the store bought tuna salad and create your own (much tastier) rendition right at home! This easy dish is made with nutritious ingredients and tastes downright delicious.
Prep: 20
Cook: 10
Total: 30 minutes
Ingredients
4 cups dried pasta, I used brown rice fusilli
1 cup frozen peas
1 cup chopped carrots
1 cup chopped celery
1 cup sliced grape tomatoes
3 (4oz) cans tuna, drained
1/3 nonfat plain Greek yogurt
1/3 cup mayonnaise
1 tbsp red wine vinegar
1 tbsp dijon mustard
2 cloves garlic, minced
1 tsp dried dill
1 tsp salt
1/2 tsp pepper
Instructions
Cook pasta according to package directions, adding peas last 4 minutes of cooking. Drain and rinse with cold water, set aside.
In a large mixing bowl, add carrots, celery, tomatoes, and tuna.
In a small bowl, whisk together yogurt, mayo, vinegar, mustard, garlic, dill, salt and pepper.
Add pasta to veggie/tuna bowl, then add dressing over top. Stir until well combined and completely coated.
Serve! Store in fridge up to 5 days.
Nutrition Facts
Serving Size 1 cup
Serves 8
Amount Per Serving
Calories 318
% Daily Value*
Total Fat 9g 12%
Cholesterol 22mg 7%
Sodium 603.2mg 26%
Total Carbohydrate 39.5g 14%
Sugars 3.7g
Protein 18g 36%
Vitamin A18%Vitamin C8%
source: erinliveswhole.com
