This Creamy Tuna Pasta Salad is a protein-packed, fiber-rich dish that’s both nutritious and satisfying. Made with whole wheat pasta, flaky tuna, crunchy celery, and sweet green peas, all tossed in a creamy avocado Greek yogurt dressing, this salad is perfect for a quick lunch, meal prep, or a refreshing summer meal. Serve it cold for a light and healthy bite!
For the Salad:
8 oz whole wheat penne (or gluten-free)
2–3 celery stalks, chopped
1 cup frozen green peas, thawed
6.7 oz tuna in olive oil, drained and flaked
½ red onion, thinly sliced (for garnish)
For the Dressing:
1 very ripe avocado
1 cup plain Greek yogurt
2 tbsp fresh dill, chopped (plus more for garnish)
½ lemon, juiced
1 tbsp Dijon mustard
1–2 garlic cloves, minced
1 tsp chili flakes (or to taste)
Kosher salt and pepper, to taste
1. Cook the Pasta:
Cook the whole wheat penne according to package directions.
Drain, rinse with cold water, and set aside in a large bowl to cool.
2. Prepare the Dressing:
In a blender or food processor, combine avocado, Greek yogurt, dill, lemon juice, Dijon mustard, garlic, and chili flakes.
Blend until smooth. Taste and adjust seasoning with salt and pepper.
3. Assemble the Salad:
Pour the dressing over the cooled pasta.
Add celery, green peas, tuna, and red onion.
Gently mix until everything is evenly coated.
4. Serve & Garnish:
Divide into bowls and garnish with extra dill.
Enjoy immediately or store in the refrigerator for up to 2 days.
For extra crunch, add chopped cucumbers or bell peppers.
Substitute canned salmon for tuna for a variation.
Adjust the consistency of the dressing by adding a splash of water if too thick.
Best served chilled; refrigerate for at least 30 minutes before serving for enhanced flavors.
Find it online: https://easyfoodflash.com/creamy-tuna-pasta-salad-2/