Healthy Tuna Pasta Salad

5 from 2 votes

You can never have too many pasta salad recipes, and this Healthy Tuna Pasta Salad is a must-try! Packed with wholesome ingredients, this light and refreshing dish is perfect for meal prep, summer gatherings, BBQs, and more. It’s quick, easy, and incredibly versatile. Try it today and enjoy a fresh twist on a classic favorite!

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch, Side

Cuisine: American

Diet: Low Calorie

Servings: servings

Author: Megan Olson

Ingredients

For the Salad

8 oz Chickpea Penne
1 cup Celery diced
½ cup Red Onion diced
½ cup Red Pepper diced
½ cup Peas frozen
16 oz Tuna canned and flaked

For the Dressing

1 Avocado small
1 cup Greek yogurt
2 tablespoons Dill diced
1 tablespoon Lemon Juice
1 tablespoon Dijon Mustard
1 teaspoon Chili Flakes
Salt and Pepper to taste

US Customary - Metric

Instructions

Cook the pasta according to package directions, then drain and set aside in a large bowl to cool.
Place all sauce/dressing ingredients into a blender or food processor and pulse until smooth and well combined. Taste and adjust the seasoning.
Place the salad ingredients in a large mixing bowl then pour the dressing over the top. Toss to combine and enjoy!
The pasta salad keeps in the refrigerator up to 4 days. Serve cold.

Video

Notes

Use a high protein pasta for this recipe like Barrilla protein plus, edamame, lentil or chickpea.
Let the pasta cool before mixing. Use this time to prep the dressing and chop veggies.
Cook until firm to the bite—pasta softens as it cools and absorbs the dressing.
Keeps up to 4 days in an airtight container in the fridge. Freezing is not recommended.
Use tuna canned in water, not oil and use a good quality tuna for this recipe.

Nutrition