Description
Creamy tuna pasta salad filled with fresh, crunchy vegetables and packed with protein.
Ingredients
- 8 oz elbow pasta, or short cut pasta of choice
- ¾ cup celery, diced (about 2 stalks), plus celery leaves for garnish
- ½ cup carrots, diced (about 1 large carrot)
- ½ cup chopped pepperoncini peppers
- ½ cup red onion, diced
- 5 oz tuna in water (not oil)
- ½ cup light mayonnaise
- ½ cup Greek yogurt
- 2 tablespoons pepperonicini juice
- ½ teaspoon celery salt
- ¼ teaspoon kosher salt
- Fresh, cracked black pepper
Instructions
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Bring a large pot of water to a boil. Salt the water and cook the pasta according to the package directions. Drain and transfer the pasta to a large mixing bowl. Refrigerate until fully cooled.
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Meanwhile, dice the vegetables: ¾ cup celery (reserving the leaves for garnish), ½ cup carrots, ½ cup pepperoncini peppers, and ½ cup red onion.
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Once the pasta has cooled, add the diced vegetables and 5 oz of drained tuna to the bowl. Gently toss to combine.
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In a separate bowl, whisk together ½ cup light mayonnaise, ½ cup Greek yogurt, 2 tablespoons pepperoncini juice, ½ teaspoon celery salt, ½ teaspoon kosher salt and fresh, cracked black pepper to taste.
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Pour the dressing over the pasta mixture and stir until fully coated.
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Cover and refrigerate for at least 2 hours to allow the flavors to develop. Garnish with celery leaves and serve!