Description
This Tuna Pasta Salad is a quick, healthy, and flavorful meal combining whole wheat penne pasta, flaked tuna in olive oil, crisp celery, sweet peas, and a creamy avocado yogurt dressing infused with fresh dill, lemon, and Dijon mustard. Perfect for a light lunch or a satisfying snack, it’s packed with protein and easy to prepare in under 30 minutes.
Ingredients
Pasta and Vegetables
- 8 ounces Whole Wheat Penne (or gluten-free)
- 2-3 Celery Stalks, chopped
- 1 Cup Frozen Green Peas, thawed
- ½ Red Onion, thinly sliced (for garnish)
Protein
- 6.7 ounces Tuna in Olive Oil (1 jar, drained and flaked)
Dressing
- 1 Avocado, very ripe
- 1 Cup 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
- Cook the Pasta: Prepare the whole wheat penne pasta according to the package directions until al dente. Once cooked, drain the pasta thoroughly and transfer it to a large mixing bowl. Allow it to cool slightly.
- Make the Dressing: In a blender or food processor, combine the ripe avocado, plain Greek yogurt, chopped fresh dill, lemon juice, Dijon mustard, minced garlic, and chili flakes. Blend until the mixture is smooth, creamy, and well incorporated. Taste the dressing and season with kosher salt and pepper as needed.
- Combine Ingredients: Pour the prepared dressing over the cooled pasta in the bowl. Add the chopped celery, thawed green peas, thinly sliced red onion, and flaked tuna in olive oil.
- Mix and Serve: Gently toss all the ingredients together with a spatula until everything is evenly coated with the creamy dressing. Divide the salad into individual bowls, garnish with extra fresh dill and red onion slices if desired, and enjoy immediately.
Notes
- You can substitute regular penne pasta with gluten-free pasta for a gluten-free version.
- Use canned tuna packed in olive oil or water, draining well before adding.
- Adjust chili flakes according to your preferred spice level.
- For extra crunch, add chopped cucumbers or radishes.
- This salad can be refrigerated for up to 2 days but is best enjoyed fresh.
