Description
A bright and flavorful dish perfect for lunch, dinner, or as a side. Packed with fresh vegetables, protein-rich tuna, and creamy Greek yogurt dressing.
Ingredients
Scale
- 1 cup Greek Yogurt
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Lemon Zest
- 2 tablespoons Fresh Dill (chopped)
- 1 clove Minced Garlic
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 8 ounces Rotini Pasta
- 1 can Tuna in Oil (drained)
- 1 cup Grape Tomatoes (halved)
- 1 cup Red Bell Pepper (roasted, chopped)
- 1 cup English Cucumber (chopped)
- 1/2 cup Kalamata Olives (sliced)
- 1/2 cup Red Onion (chopped)
- 1/4 cup Fresh Parsley (chopped)
Instructions
- Cook the Pasta: Start by boiling a large pot of water. Once it reaches a rolling boil, add a teaspoon of salt. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.
- Prepare the Dressing: In a medium bowl, mix Greek yogurt, olive oil, lemon juice, and lemon zest. Add dill, garlic, salt, and pepper, whisking until combined.
- Chop the Vegetables: Halve the grape tomatoes, chop the bell pepper and cucumber, and dice the red onion into small pieces.
- Drain the Pasta: Once cooked, drain the pasta in a colander and rinse with cold water to stop cooking.
- Combine Ingredients: In a large bowl, combine the pasta, flaked tuna, vegetables, and dressing. Toss gently to coat.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Serve chilled, garnished with parsley or dill if desired.
Notes
Great for meal prep and lasts in the fridge for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
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
Keywords: tuna, pasta salad, Mediterranean, healthy lunch