Description
A creamy and filling pasta salad made with tuna and Greek yogurt, perfect for lunches, potlucks, and snacks.
Ingredients
Scale
- 2 cups dry elbow macaroni
- 2 cans canned tuna (in water), drained
- 3/4 cup plain Greek yogurt
- 2 to 3 tablespoons mayonnaise (optional)
- 1 to 2 teaspoons Dijon mustard
- 1 to 2 tablespoons lemon juice
- 1/2 cup chopped celery
- 2 to 3 tablespoons finely chopped red onion
- 1/2 cup thawed frozen peas
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- Pinch of paprika (optional)
Instructions
- Cook the macaroni in salted water until just tender.
- Drain it and rinse briefly under cool water.
- Make the dressing in a big bowl while the pasta drains.
- Add tuna, celery, onion, peas, and cooled pasta into the bowl.
- Cover and chill for at least 30 minutes before serving.
Notes
For extra creaminess, you can add more Greek yogurt. Adjust seasoning to taste after mixing with pasta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg