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Serves 6 (serving size: about 1 cup)
This healthy tuna pasta salad is soon to become a go-to for an easy lunch or picnic meal. We've made it gluten-free with quinoa-and-corn pasta, but you can easily swap in a whole-wheat pasta. It’s packed with fresh flavor, thanks to herbs and veggies. Jarred tuna (we like the brand Tonino) makes for a flaky protein that’s not overly fishy. The entire dish is wrapped in a light dressing for extra creaminess.
- 8 ounces uncooked dried quinoa-and-corn small shell pasta (such as Ancient Harvest), or other shell pasta
- 1/2 cup canola mayonnaise
- 1/2 cup plain whole-milk Greek yogurt
- 1 tablespoon chopped fresh dill, plus more for garnish
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 tablespoon water
- 1 1/2 teaspoons country-style Dijon mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 medium-size garlic clove, grated
- 1 cup chopped celery (about 2 large stalks)
- 1 cup frozen green peas, thawed
- 1 (6.7-oz.) jar tuna in oil (such as Tonino), drained and flaked
- Calories 373
- Fat 19g
- Satfat 2g
- Unsatfat 16g
- Protein 14g
- Carbohydrate 36g
- Fiber 4g
- Sugars 3g
- Added sugars 0g
- Sodium 563mg
- Calcium 3% DV
- Potassium 4% DV
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain. Cool about 10 minutes.
Meanwhile, stir together mayonnaise, yogurt, dill, lemon juice, water, mustard, salt, pepper, and garlic in a large bowl until thoroughly combined.
Fold cooled pasta, celery, peas, and tuna into mayonnaise mixture until thoroughly coated. Serve at room temperature or chilled. Garnish with more dill.