Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mines | Servings: 4
This delicious tuna pasta salad is full of flavour, not to mention healthy and filling. It’s made with protein-packed tuna, peas, whole-wheat pasta, celery tossed in a scrumptious and utterly creamy avocado yoghurt dressing. Make sure to chill this before serving because it’s perfect when cold. You can even make this ahead if you are planning to bring this to potlucks or parties. This is a classic recipe and by far the best tuna pasta salad I’ve made in years!
This tuna pasta salad is one of our regulars. I usually make this the night before because this tastes so much better the next day as the flavours are already blended. No need to reheat, serve this straight from the fridge. If you’d like to change this a bit, you can substitute the mayo with some low-fat Greek yoghurt, avocado, hummus, pesto, and mustard.
Ingredients
8 ounces Whole Wheat Penne or gluten-free
2-3 Celery Stalks chopped
1 c. Frozen Green Peas thawed
6.7 ounces Tuna in Olive Oil 1 jar, drained and flaked
½ Red Onion thinly sliced, to garnish
Creamy sauce/dressing:
1 Avocado very ripe
1 c. Plain Greek Yogurt
2 tablespoons Chopped Fresh Dill plus more to garnish
½ Lemon juiced
1 tablespoon Dijon Mustard
1-2 Garlic Cloves minced
1 teaspoon Chili Flakes or to taste
Kosher salt and pepper, to taste
How to make Creamy and Healthy Tuna Pasta Salad
Step 1: Following the package directions, cook the pasta. Drain when done and transfer in a large bowl to cool.
Step 2: Into a blender or food processor, add all the sauce/dressing ingredients (avocado, plain Greek yoghurt, dill, Dijon mustard, garlic, chilli flakes, salt, and pepper). Process until combined and smooth. Adjust the seasoning according to taste.
Step 3: Over the pasta, pour the sauce, then stir in the celery along with the peas and tuna. Using a spatula, mix everything until nicely coated.
Step 4: To serve, divide the salad into bowls. Enjoy!
Nutrition Facts:
Calories: 426kcal | Carbohydrates: 49g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 264mg | Potassium: 589mg | Fiber: 10g | Sugar: 6g | Vitamin A: 514IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 1mg
Ingredients
- 8 ounces Whole Wheat Penne or gluten-free
- 2-3 Celery Stalks chopped
- 1 c. Frozen Green Peas thawed
- 6.7 ounces Tuna in Olive Oil 1 jar, drained and flaked
- ½ Red Onion thinly sliced, to garnish
- Creamy sauce/dressing:
- 1 Avocado very ripe
- 1 c. Plain Greek Yogurt
- 2 tablespoons Chopped Fresh Dill plus more to garnish
- ½ 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
Step 1: Following the package directions, cook the pasta. Drain when done and transfer in a large bowl to cool.
Step 2: Into a blender or food processor, add all the sauce/dressing ingredients (avocado, plain Greek yoghurt, dill, Dijon mustard, garlic, chilli flakes, salt, and pepper). Process until combined and smooth. Adjust the seasoning according to taste.
Step 3: Over the pasta, pour the sauce, then stir in the celery along with the peas and tuna. Using a spatula, mix everything until nicely coated.
Step 4: To serve, divide the salad into bowls. Enjoy!
