21st Century Tuna Pasta Salad
Prep Time
10 Minutes
Cook Time
10 Minutes
Servings
5 Servings
A classic dish that goes back several decades, revamped to the 21st century. Tuna pasta salad has a bad wrap, but in this renewed version, you will have a hard time not eating the entire bowl.
Ingredients
- 1 package gluten free pasta
- 2 5 oz cans of tuna drained
- 1/3 cup plain Greek yogurt or plain dairy free yogurt
- 1 tbsp dijon mustard
- 1 15 oz can garbanzo beans, rinsed and drained
- 1 cup frozen peas, thawed and drained
- 1/4 cup onion, diced
- 1/4 cup dill pickles, diced
- ¼ tsp garlic powder
- 1/2 tsp ground pepper
- 1 tsp salt
Instructions
- In a large pot, cook your pasta according to the box instructions. Reserve ½ cup of cooking water. Once cooked, rinse with cold water until completely cooled.
- In a large mixing bowl, add the chickpeas, pickles, onion, peas, and tuna. Mix together. Add in the yogurt, Dijon mustard, salt, garlic powder, and pepper. Stir until combined.
- Add the cooled pasta into the rest of the mixture. Mix until the noodles are well coated. If the mix is too thick, slowly add some of the cooking water to thin out the mix. Put into the refrigerator for 30 minutes before serving.
Enjoy!
If you made this recipe, I'd love to see it! Tag me @conscioustable on Instagram!
If you made this recipe, I'd love to see it! Tag me @conscioustable on Instagram!
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