This tuna pasta salad recipe is best served cold. It can easily be made ahead to take to potlucks and holiday gatherings. Tossed in an easy creamy sauce that’s
Ingredients
200 gm
Pasta, penne, whole wheat, dry
80 gm
Frozen green peas
(thawed)
1 medium pepper(s)
Red bell pepper
(Chopped)
3 can drained
White tuna, canned in oil, drained
120 ml
Greek yogurt, plain, 2% M.F.
(*Dressing)
1 tbsp
Lemon juice
(*Dressing)
1 tbsp
Dijon mustard
(*Dressing)
1 tsp
Garlic
(*Dressing (minced))
1 tsp
Salt
(*Dressing)
Instructions
Cook the pasta according to package directions, then drain and set aside in a large bowl to cool.
Chop the bell pepper, start by sitting it upright and slicing it through the top until the bottom. remove the centre piece as well as the seeds. Then start chopping one half of the bell pepper length ways and then in the opposite direction to get small one inch pieces. Do the same on the other bell pepper half.
Place all sauce/dressing ingredients into a bowl o mix until smooth and well combined. Taste and adjust the seasoning.
In a bowl add the tuna and pour in sauce until a smooth well combined.
Then stir in the thawed peas, bell pepper and tuna. Mix with a spatula until nicely coated.
Divide into bowls or Tupperware for meal prep.
Notes:
For additional taste add the bell peppers to heat in either a saucer with some oil or in he air fryer for 5 minutes.
