Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4
This tuna pasta salad is one of the easiest and fastest you can make using pantry ingredients. It’s creamy, healthy, and packed with flavour! Make sure to let this chill for a few minutes before serving for best results.
I love simple recipes like this creamy and healthy tuna pasta salad. It’s no-fuss yet guarantees the best result every time. Plus, this is excellent if you are planning to serve a big crowd, you can even bring this to potlucks or serve on holiday gatherings. The creamy base made with avocados and yoghurt brings out the best of this salad. If you have not tried this, you should very soon. This is another classic you should not miss. It’s a must in every household and for keeps.
Ingredients
6.7 ounces Tuna in Olive Oil 1 jar, drained and flaked
2-3 Celery Stalks chopped
8 ounces Whole Wheat Penne or gluten-free
1 c. Frozen Green Peas thawed
½ Red Onion thinly sliced, to garnish
Creamy sauce/dressing:
1 Avocado very ripe
1 c. Plain Greek Yogurt
1 tablespoon Dijon Mustard
½ Lemon juiced
1-2 Garlic Cloves minced
Kosher salt and pepper, to taste
1 teaspoon Chili Flakes or to taste
2 tablespoons Chopped Fresh Dill plus more to garnish
How to make Creamy and Healthy Tuna Pasta Salad
Step 1: Following the package directions, cook the pasta. Drain when done and keep in a large bowl to cool.
Step 2: Into a blender or food processor, place all the sauce/dressing ingredients (avocado, plain Greek yoghurt, Dijon mustard, lemon juice, garlic cloves, salt, pepper, chilli flakes, and fresh dill). Pulse until well combined and smooth. Adjust the seasoning according to taste, then pour this over the pasta.
Step 3: Add the celery, peas, and tuna to the pasta, then mix using a spatula until well coated. Ladle into bowls and serve. 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
- 6.7 ounces Tuna in Olive Oil 1 jar, drained and flaked
- 2-3 Celery Stalks chopped
- 8 ounces Whole Wheat Penne or gluten-free
- 1 c. Frozen Green Peas thawed
- ½ Red Onion thinly sliced, to garnish
- Creamy sauce/dressing:
- 1 Avocado very ripe
- 1 c. Plain Greek Yogurt
- 1 tablespoon Dijon Mustard
- ½ Lemon juiced
- 1-2 Garlic Cloves minced
- Kosher salt and pepper, to taste
- 1 teaspoon Chili Flakes or to taste
- 2 tablespoons Chopped Fresh Dill plus more to garnish
Instructions
Step 1: Following the package directions, cook the pasta. Drain when done and keep in a large bowl to cool.
Step 2: Into a blender or food processor, place all the sauce/dressing ingredients (avocado, plain Greek yoghurt, Dijon mustard, lemon juice, garlic cloves, salt, pepper, chilli flakes, and fresh dill). Pulse until well combined and smooth. Adjust the seasoning according to taste, then pour this over the pasta.
Step 3: Add the celery, peas, and tuna to the pasta, then mix using a spatula until well coated. Ladle into bowls and serve. Enjoy!
