Description
A high-protein, no-cook pasta salad made with canned tuna and whole-grain protein pasta, tossed with fresh vegetables, herbs, and tangy mayo for a balanced lunch or side dish.
Ingredients
2 cans (5 ounces each) tuna in water
8 oz protein pasta (lentil or eggless)
1/4 cup mayonnaise (light or full fat)
1 small red onion, finely diced
1 clove garlic, minced
2 stalks celery, sliced
1/4 tsp salt
1/8 tsp black pepper
1 tbsp chopped fresh dill and parsley
1 tsp lemon juice
Instructions
Bring 4 quarts salted water to a boil in a large pot
Add protein pasta, cook until al dente (usually 8-10 minutes)
Rinse pasta under cold water, drain thoroughly
In a large bowl, flake tuna into large pieces with a fork
Add red onion, celery, and garlic to the tuna
In a separate small bowl, mix mayonnaise, salt, pepper, herbs, and lemon juice
Pour the dressing over the tuna and vegetable mixture, and toss to combine
Fold in cooled pasta until evenly coated
Refrigerate for at least 30 minutes before serving
Notes
For a non-dairy option, substitute mayo with blended avocado and lemon juice
Marinate the tuna and vegetable mixture overnight for a deeper flavor
Store leftovers in an airtight container in the refrigerator for up to 3 days
- Prep Time: 15
- Cook Time: 10
- Category: Trending
- Method: Cold
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
