Main Dishes
Tuna Pasta Salad
Description
If “light,” “bright,” and “I need a second helping, please!” don’t come to mind when you think of canned tuna, it’s because you haven’t made this delightful Tuna Pasta Salad yet. It’s the perfect blend of fresh veggies, tuna, pasta, and a creamy, herby Greek yogurt dressing.
Ingredients
- 8 ounces uncooked whole wheat pasta such as shells, rotini, or elbow macaroni
- ½ cup finely diced red onion about 1 small
- 1 pint cherry tomatoes halved
- ½ cup chopped sun-dried tomatoes*
- 1 red bell pepper cored and cut into 1/4-inch dice
- 3 tablespoons capers rinsed and drained (optional)
- 3 tablespoons chopped fresh parsley or 1/4 cup chopped fresh basil
- 3 (4-ounce) cans wild caught albacore tuna
- FOR THE DRESSING:
- ⅔ cup nonfat plain Greek yogurt
- Zest and juice of 1 medium lemon about 1/4 cup juice and 1 teaspoon zest
- 2 teaspoons honey
- ½ teaspoon Dijon mustard
- 1 ½ teaspoons kosher salt plus additional to taste
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper plus additional to taste
Directions
- Cook the pasta in well-salted water to al dente according to the package instructions. Drain in a colander, then rinse with cold water to stop the cooking. Shake off as much water as possible. Let the colander with the pasta sit in the sink or on a towel to continue draining while you prepare the rest of the salad.
- Place the red onion in a small bowl and cover with cold water. Let sit at least 5 minutes, then drain and pat dry.
- In a small bowl or large measuring cup, whisk together the dressing ingredients: Greek yogurt, lemon zest (zest it right into the bowl), lemon juice, honey, Dijon, salt, oregano, and pepper.
- In a large serving bowl, place the cherry tomatoes, sun-dried tomatoes, bell pepper, onion, capers, and parsley.
- Shake the pasta once more, then add it to the bowl.
- Top with the dressing and stir gently to combine.
- Flake the tuna into the bowl in big pieces, then toss gently to combine. Taste and adjust the seasoning as desired (depending upon your tuna, you may need a few additional good pinches of salt).
- For the best taste, refrigerate at least 1 hour before serving to allow the flavors to marry and develop. Enjoy directly from the fridge or at room temperature.
