Mediterranean-Style Tuna Pasta Salad
Ingredients
For the Pasta Salad
- 12 ounces short pasta (rotini, penne, farfalle)
- 2 (5-ounces) canned solid white tuna (in water)
- 1/2 cup diced onions
- 1 pint grape tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1 cup diced cucumber
- 3 tablespoons capers, drained
For the Vinaigrette
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup olive oil
- 2 tablespoons plain yogurt
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped parsley
Instructions
To Make the Vinaigrette
- Whisk together the vinaigrette ingredients.
To Make the Pasta Salad
- Cook the pasta according to package directions until al dente. Rinse in cold water.
- Combine all the ingredients in a large bowl. Add the vinaigrette and toss well to combine. Serve (See Note)
Notes
- Swap Proteins: Instead of tuna, you can used canned salmon, canned chicken or choose any beans or legumes such as lentils, chickpeas or beans.
- Swap Greek Yogurt: Instead of plain Greek yogurt, use sour cream or light mayonnaise. You can also use plant-based, dairy-free yogurt like almond milk yogurt.
- Plant-Based Protein: Make his salad vegetarian or vegan by swapping the tinned tuna for beans such as chickpeas or cannellini beans.
- Making Ahead: This delicious pasta salad can be made 1 to 2 days in advanced and stored in an airtight container in the refrigerator. As the noodles absorb the flavorful lemony dressing, they may seem a bit dry. Drizzle a bit of oil and toss the salad to bring it back to its former creamy glory.
- Storage: You can store the tuna pasta salad in one large airtight container or meal prep it into individual servings and store it in the refrigerator for 3 to 4 days.
Nutrition
Calories: 238 kcal, Carbohydrates: 29 g, Protein: 12 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 12 mg, Sodium: 522 mg, Potassium: 300 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 470 IU, Vitamin C: 10.5 mg, Calcium: 32 mg, Iron: 1 mg
