Description
Creamy tuna pasta salad with avocado-Greek yogurt dressing—fresh, protein-rich, and perfect for meal prep, summer lunches, or picnics.
Ingredients
Salad:
8 ounces whole wheat penne pasta
2–3 celery stalks, chopped
1 cup frozen green peas, thawed
6.7 ounces tuna in olive oil (1 jar), drained and flaked
½ red onion, thinly sliced (for garnish)
Creamy Dressing:
1 ripe avocado
1 cup plain Greek yogurt
2 tablespoons fresh dill, chopped (plus more for garnish)
Juice of ½ lemon
1 tablespoon Dijon mustard
1–2 garlic cloves, minced
1 teaspoon chili flakes (optional)
Salt and pepper to taste
Instructions
Cook penne pasta according to package instructions. Drain and let cool in a large mixing bowl.
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.
Add celery, peas, and tuna to the cooled pasta. Pour over dressing and gently toss to coat.
Garnish with sliced red onion and extra dill if desired.
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