Healthy Tuna Pasta Salad Recipe
A light yet satisfying cold tuna pasta salad featuring whole grain rotini, flaked tuna, crisp veggies, and a protein-packed Greek yogurt dill dressing. Ideal for lunch meal prep, summer gatherings, or a refreshing healthy lunch on the go.
Equipment
- Large mixing bowl
- Medium bowl (for dressing)
- Cutting board & knife
- Pasta pot & strainer
- Measuring spoons & cups
- Whisk or spoon
Ingredients
Pasta Salad:
- 1 375g box whole wheat rotini (or penne/fusilli)
- 1 cup cooked frozen peas
- 1/2 cup chopped cucumber
- 1/2 cup chopped celery
- 1 cup chopped red bell pepper
- 1 12 oz can flaked white tuna, drained
Dressing:
- 1 cup plain Greek yogurt
- 1/2 cup light mayonnaise
- 2 tsp lemon juice
- 1 tsp Dijon mustard
- 1/4 cup chopped fresh dill or 1.5 tbsp dried dill
- 1 tsp garlic powder
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
Instructions
- Cook Pasta: Boil pasta until al dente. Drain and rinse with cold water to cool.
- Prep Ingredients: Chop veggies and thaw or cook peas. Flake tuna with a fork.
- Make Dressing: In a bowl, whisk yogurt, mayo, lemon juice, mustard, dill, garlic powder, salt, and pepper.
- Combine: In a large bowl, mix pasta, tuna, vegetables, and dressing until well coated.
- Chill (optional): Let sit in the fridge for 20–30 minutes for enhanced flavor.
- Serve: Cold, with extra dill or lemon if desired.
Notes
- Store in an airtight container for up to 5 days.
- Refresh with extra yogurt or lemon before serving leftovers.
- Customize with different veggies, gluten-free pasta, or even canned salmon.
- Ideal for summer pasta salad spreads or weekday lunch meal prep.