Description
A refreshing and creamy pasta salad featuring tuna, vegetables, and a tangy dressing, perfect for a light meal or side dish.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 can (12 ounces) tuna in water, drained
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the drained tuna, cherry tomatoes, cucumber, and red onion.
- In a separate bowl, mix together the Greek yogurt, mayonnaise, lemon juice, garlic powder, dried dill, salt, and pepper until smooth.
- Add the cooled macaroni to the bowl with the tuna and vegetables. Pour the dressing over the top and gently toss everything together until well combined.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
- For added crunch, consider mixing in some diced bell peppers or celery.
- Substitute the tuna with canned chicken or chickpeas for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 30mg