Ingredients
Scale
- 8 ounces whole-wheat elbow macaroni
- 2 (6.7-ounce) jars tuna fillets 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 the pasta as directed on the package without adding salt.
- Drain the pasta and rinse it with cold water until it’s cool.
- Move the pasta to a large bowl.
- Shred the drained tuna into medium chunks in a separate bowl.
- Add the celery, bell pepper, scallions, yogurt, mayonnaise, dill, lemon juice, mustard, salt, and pepper to the pasta. Stir everything together well.
- Gently fold the shredded tuna into the pasta mixture. Leave some chunks intact and do not overmix.
- Garnish with extra scallions if you want.
Notes
- You can add more protein by mixing in hard-boiled eggs, chickpeas, or extra tuna.
- Use leftover cooked chicken or salmon instead of tuna.
- This salad keeps well in the refrigerator for up to 3 days.
- For a dairy-free version, use a dairy-free yogurt alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (Mix)
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 45mg