This healthy tuna pasta salad is soon to become a go-to for an easy lunch or picnic meal. We’ve made it gluten-free with quinoa-and-corn pasta, but you can easily swap in a whole-wheat pasta. It’s packed with fresh flavor, thanks to herbs and veggies. Jarred tuna (we like the brand Tonino) makes for a flaky protein that’s not overly fishy. The entire dish is wrapped in a light dressing for extra creaminess.
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain. Cool about 10 minutes.
Meanwhile, stir together mayonnaise, yogurt, dill, lemon juice, water, mustard, salt, pepper, and garlic in a large bowl until thoroughly combined.
Fold cooled pasta, celery, peas, and tuna into mayonnaise mixture until thoroughly coated. Serve at room temperature or chilled. Garnish with more dill
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