Ingredients
Method
Preparation
- Boil a pot of salted water and cook the pasta according to the package directions until al dente. Drain and let cool.
- Drain the tuna well in a colander, removing as much liquid as possible.
- In a large mixing bowl, combine Greek yogurt, Dijon mustard, and lemon juice to create a creamy dressing. Mix well.
Mixing
- Add the cooled pasta to the bowl with the dressing and gently fold until coated.
- Toss in the tuna, diced celery, cherry tomatoes, diced red onion, and cucumber. Mix gently to avoid mushing the tuna.
- Season with salt and pepper to taste.
- If desired, sprinkle fresh herbs on top.
Chilling
- Cover the salad and chill in the fridge for about 30 minutes to allow flavors to meld.
Nutrition
Notes
Customize this salad by adding olives, bell peppers, or chickpeas. For quicker prep, use pre-cooked pasta or spiralized zucchini.
