Description
A delicious and healthy Mediterranean Tuna Pasta Salad packed with fresh vegetables and protein-rich tuna, perfect for picnics, lunches, or family dinners.
Ingredients
Scale
- 1 cup Greek Yogurt
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Lemon Zest
- 2 tablespoons Fresh Dill (chopped)
- 1 clove Minced Garlic
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 8 ounces Rotini Pasta
- 1 can Tuna in Oil (drained)
- 1 cup Grape Tomatoes (halved)
- 1 cup Red Bell Pepper (roasted, chopped)
- 1 cup English Cucumber (chopped)
- 1/2 cup Kalamata Olives (sliced)
- 1/2 cup Red Onion (chopped)
- 1/4 cup Fresh Parsley (chopped)
Instructions
- Cook the Pasta: Begin by boiling a large pot of salted water on the stove. Add the rotini pasta and cook until it is al dente, which usually takes about 8 to 10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Prepare the Dressing: In a separate medium-sized bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper. Keep whisking until the mixture is creamy and well combined.
- Chop the Vegetables: While the pasta is cooking, take the time to chop your vegetables. Halve the grape tomatoes, chop the roasted red bell pepper and cucumber, chop the red onion, and slice the Kalamata olives. If you are using fresh dill, chop that too.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, drained tuna, and all the chopped veggies and fresh dill. Drizzle the creamy dressing over the top and gently toss everything together until well combined.
- Taste and Adjust: Before serving, taste the salad. You can adjust the seasoning with a little more salt or pepper if you feel it’s needed.
- Serve: You can serve the salad in a large bowl or divide it into individual plates. For a finishing touch, garnish with extra parsley or a sprinkle of lemon zest. For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
- Store: If you have leftovers, store them in an airtight container in the refrigerator. The salad will keep well for about 3 to 4 days. If you find the salad has thickened up too much, you can revive it with a drizzle of olive oil or a squeeze of lemon juice before serving.
Notes
Use quality tuna packed in olive oil for the best flavor. Customize vegetables to your liking.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg
Keywords: Mediterranean salad, tuna salad, pasta salad, healthy lunch, quick recipe