Refreshing Summer Tuna Pasta Salad

Summer Tuna Pasta Salad in winter so I can trick myself into think its nice out. This one’s full of fresh veggies, packed with protein from the tuna, and tossed in a tangy Greek Yogurt dressing that’s sure to tingle your taste buds.

Pasta salads take less than 15 minutes to put together and can be prepped in advance, making them perfect to take along to your New Year’s potluck or a picnic or barbecue if its actually warm where you are.

Now the core ingredient here is the pasta, so you might want to use something that’s actually nutritious. I would recommend a whole grain pasta or one made from chickpea flour.

Couldn’t have thought of a better way to use up my Banza pasta. Thank you for the love guys!

Another beauty of pasta salads is that they’re so customizable. You can switch out the veggies for anything your choice. Some recommendations if you’re looking for any would be olives, cherry tomatoes, frozen peas or green peppers.

You can even experiment with the pasta shapes, protein, or dressing. I used non-fat greek yogurt for this one to keep it a little healthy and make it suitable for my post-workout meal.

And of course there’s also the option to sprinkle on some cheese – crumbled feta, shaved parmesan, fresh chopped mozzarella, have your pick! It won’t really be a lightened-up version anymore though.

Summer Tuna Pasta Salad

5 from 3 votes

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Prep Time5 minutes mins

Cook Time5 minutes mins

Chill time1 hour hr

Total Time1 hour hr 10 minutes mins

Servings: 4 cups

Calories: 125kcal

Course: Main Course, Salad

Cuisine: American

A Summer Tuna Pasta Salad that’s full of fresh veggies, packed with protein, and tossed in a tangy Greek Yogurt dressing. It’s sure to tingle your taste buds!

Ingredients

• 3 oz Whole Grain or Chickpea Pasta, 85g
• 3 oz Canned Tuna, 85g
• 1½ cups Broccoli, Chopped small, 135g
• 6 tablespoon Red Bell Peppers, Chopped, 57g
• ⅓ cup Cucumbers, Sliced, 36g
• ¼ cup Carrots, Chopped, 32g
• 3 tablespoon Onion, Chopped, 30g

Dressing:

• 2 tablespoon Greek Yogurt, about 25g
• ½ teaspoon Lemon Juice
• ½ teaspoon Dijon Mustard
• ⅛ teaspoon Dried Oregano
• ⅛ teaspoon Dried Chives
• ⅛ teaspoon Pepper

Instructions

• Cook pasta according to package instructions, drain and set aside.
• Place broccoli and carrots in a bowl, cover with a damp paper towel and microwave on high for 1½ minute until tender.
• Toss pasta, tuna and veggies a large bowl.
• In a small bowl combine ingredients for the dressing.
• Add dressing to salad and stir to combine.
• Cover and refrigerate 1-2 hours before serving.

Notes

Recipe adapted from Buns in my Oven.

• Nutrition value is calculated using products recommended below.
• Make upto one day in advance, but add tuna the day of serving.

Product Recommendations:

• Banza Rotini made from Chickpeas
• Safe Catch Elite Pure Wild Tuna
• Chobani Non-Fat Plain Greek Yogurt

Nutrition:

• Servings: 4 cups | Serving size: 1 cup
• Calories: 122kcal
• Fat: 1.8g | Saturated fat: 0g
• Carbohydrates: 17.4g | Fiber: 3.5g | Sugar: 3g
• Protein: 12.9g