Tuna Pasta Salad
This tuna pasta salad is the perfect make-ahead dinner or lunch pasta salad. It's packed full of tuna, crunchy vegetables, and fresh herbs all tossed in a spiced creamy dressing.
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Ingredients
For tuna pasta salad:
- 8 ounces uncooked pasta
- 8 ounces tuna in water drained
- 1 cup canned or frozen sweet corn drained or thawed
- 1/2 cup small diced red bell pepper
- 1/2 cup small diced red onion
- 2 tablespoons fresh dill chopped
For dressing:
- 1/2 cup mayonnaise
- 1/2 cup plain non-fat Greek yogurt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Kosher salt to taste
- Black pepper to taste
Instructions
For tuna pasta salad:
- Cook pasta to al dente according to instructions on the pasta box.
- Once cooked, drain, and rinse with cold water. Set aside to cool.
- In a large bowl add tuna, corn, bell pepper, red onion, and dill.
- Add in the cooled pasta and toss.
- Cover in dressing and stir to combine.
- Taste and season to taste with kosher salt and black pepper.
- Cover the salad and let sit in the refrigerator for at least 30 minutes.
For dressing:
- Add all the ingredients for the dressing to a small mixing bowl and whisk to combine.
Nutrition
Serving: 1g | Calories: 562kcal | Carbohydrates: 58g | Protein: 29g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 38mg | Sodium: 510mg | Fiber: 4g | Sugar: 7g
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