Description
Creamy tuna pasta salad with avocado-Greek yogurt dressing—fresh, protein-rich, and perfect for meal prep, summer lunches, or picnics.
Ingredients
Salad:
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8 ounces whole wheat penne pasta
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2–3 celery stalks, chopped
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1 cup frozen green peas, thawed
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6.7 ounces tuna in olive oil (1 jar), drained and flaked
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½ red onion, thinly sliced (for garnish)
Creamy Dressing:
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1 ripe avocado
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1 cup plain Greek yogurt
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2 tablespoons fresh dill, chopped (plus more for garnish)
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Juice of ½ lemon
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1 tablespoon Dijon mustard
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1–2 garlic cloves, minced
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1 teaspoon chili flakes (optional)
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Salt and pepper to taste
Instructions
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Cook penne pasta according to package instructions. Drain and let cool in a large mixing bowl.
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In a blender or food processor, combine avocado, Greek yogurt, dill, lemon juice, Dijon mustard, garlic, and chili flakes. Blend until creamy. Season with salt and pepper.
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Add celery, peas, and tuna to the cooled pasta. Pour over dressing and gently toss to coat.
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Garnish with sliced red onion and extra dill if desired.
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Serve immediately or refrigerate for 30 minutes to enhance flavor.
Notes
For a gluten-free version, use gluten-free pasta. This salad holds up well for 2–3 days in the fridge—ideal for make-ahead lunches. Add cherry tomatoes for extra color.
- Prep Time: 15 minutes+ Chill Time: 30 minutes
- Category: Salad
- Method: No Bake
- Cuisine: Mediterranean-Inspired