Tuna Pasta Salad
About the Recipe
This tuna pasta salad with fresh corn and bell peppers is lightened up with Greek yogurt and is perfect for a side dish or a quick meal.
½ small yellow onion, finely diced
1-2 tablespoons lemon juice (to taste)
8 ounces uncooked pasta (such as rotini)
Salted water for cooking pasta
2 cans (5-ounce) tuna, drained
1 bell pepper, cleaned and finely diced
1 cup corn (thawed and cooked if frozen)
1 cup peas (thawed and cooked if frozen)
⅓ cup plain Greek yogurt, unsweetened, fat free or low fat
⅓ cup mayonnaise (or up to ½ cup, to taste)
¼ cup parsley, finely minced
½ teaspoon salt (to taste)
Freshly ground black pepper (to taste)
Combine the minced onion and lemon juice in a small bowl and allow to marinate while you prepare the rest of the salad.
Cook the pasta according to the package directions. Drain and rinse with cold water until the pasta is no longer hot.
Finely dice the bell pepper so that the pieces are not much bigger than the corn and peas you'll be adding.
Combine all the ingredients, including the marinating diced onions, in a large bowl (or in the pot where you cooked the pasta) and mix well. Add a tablespoon or two of additional Greek yogurt or mayonnaise, if you need more dressing. Season with additional salt, pepper or lemon juice, if desired. Serve immediately or refrigerate and serve chilled.
Recipe sourced from Babaganosh.org.