Ingredients
Scale
- 8 ounces whole-wheat elbow macaroni
- 2 (6.7-ounce) jars tuna fillets packed in water, drained
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- ½ cup thinly sliced scallions, plus more for garnish
- ½ cup plain whole-milk Greek yogurt
- ⅓ cup mayonnaise
- ¼ cup chopped fresh dill
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon ground pepper
Instructions
- Cook pasta according to package directions, omitting salt. Drain and rinse under cold water until cool. Transfer to a large bowl.
- Shred tuna into medium-size chunks in a medium bowl.
- Add celery, bell pepper, scallions, yogurt, mayonnaise, dill, lemon juice, mustard, salt and pepper to the pasta; stir until well combined.
- Gently fold in the tuna until just incorporated, leaving some chunks intact and being careful not to overmix.
- Garnish with additional scallions, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Great served chilled as a side dish or light meal.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg