Description
This easy tuna pasta salad is packed with protein, loaded with fresh veggies, and tossed in a creamy yet light dressing. Perfect for meal prep, quick lunches, or as a side dish for gatherings. Ready in under 30 minutes!
Ingredients
Units
Scale
- For the Salad:
- 2 cups elbow macaroni (or pasta of choice)
- 2 (5 oz) cans of tuna in water, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cucumber, diced
- 1/4 cup celery, diced
- 1/4 cup shredded carrots (optional)
- 1/4 cup fresh parsley, chopped (or dill for variation)
- For the Dressing:
- 1/2 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 clove garlic, minced (optional)
- Salt and pepper, to taste
Instructions
- Cook the Pasta:
Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and rinse under cold water to cool. - Prepare the Dressing:
In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and garlic (if using). Season with salt and pepper. Adjust to taste. - Mix the Salad:
In a large mixing bowl, combine cooked pasta, tuna, cherry tomatoes, red onion, cucumber, celery, carrots, and parsley. - Toss Everything Together:
Pour the dressing over the salad and toss until everything is evenly coated. - Chill and Serve:
Refrigerate for at least 15 minutes before serving to let the flavors meld. Serve cold and enjoy!
Notes
- Swap Greek yogurt for all mayonnaise if you prefer a richer dressing.
- Add a handful of shredded cheese or olives for extra flavor.
- Keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: ~1 1/2 cups
- Calories: 270
- Sugar: 3g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 25mg