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Creamy Tuna Pasta Salad

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This creamy and healthy tuna pasta salad is packed with protein, fiber, and flavor! Made with whole wheat pasta, chunky tuna, green peas, celery, and a light avocado yogurt dressing, it’s the perfect quick lunch or meal prep option.

Ingredients

Scale

  1. For the Salad:

    • 8 oz whole wheat penne (or gluten-free penne)
    • 2–3 celery stalks, chopped
    • 1 cup frozen green peas, thawed
    • 6.7 oz tuna in olive oil, drained and flaked
    • ½ red onion, thinly sliced (for garnish)

    For the Dressing:

    1. 1 very ripe avocado
    2. 1 cup plain Greek yogurt
    3. 2 tbsp fresh dill, chopped (plus more for garnish)
    4. ½ lemon, juiced
    5. 1 tbsp Dijon mustard
    6. 1–2 garlic cloves, minced
    7. 1 tsp chili flakes (or to taste)
    8. Kosher salt and pepper, to taste

Instructions

  • Cook the Pasta:

    • Cook the whole wheat penne according to package directions.
    • Drain the pasta, rinse with cold water, and set it aside in a large bowl to cool.

  • Prepare the Dressing:

    • In a blender or food processor, combine the ripe avocado, Greek yogurt, dill, lemon juice, Dijon mustard, garlic, and chili flakes.
    • Blend until smooth. Taste and adjust seasoning with salt and pepper.

  • Assemble the Salad:

    • Pour the creamy dressing over the cooled pasta.
    • Add the chopped celery, green peas, tuna, and sliced red onion.
    • Gently mix everything together until it’s evenly coated.

 

  • Serve & Garnish:

    • Divide into bowls and garnish with extra fresh dill.
    • Serve immediately or store in the refrigerator for up to 2 days.

Notes

  • For a gluten-free version, use gluten-free pasta.
  • This salad can be stored in the fridge for up to 2 days but tastes best fresh.
  • You can adjust the chili flakes to make it spicier or milder according to your preference.

 

  • If you don’t like Greek yogurt, you can swap it with regular yogurt or sour cream.

Nutrition

Find it online: https://grandmarecipesflash.com/creamy-tuna-pasta-salad/