21st Century Tuna Pasta Salad
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
- 10 oz canned tuna drained
- 1/3 cup plain Greek yogurt or plain dairy free yogurt
- 1 tbsp Dijon mustard
- 15 oz canned garbanzo beans rinsed and drained
- 1 cup frozen peas thawed, drained
- 1/4 cup onion diced
- 1/4 cup Dill pickles diced
- 1/4 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.
Notes
