Tuna Pasta Salad
Cooked pasta mixed with vegetables and covered in a yogurt-mayo sauce, this Tuna Pasta Salad may just be the BEST way to eat tuna!
- 8 oz. pasta cooked
- 10 oz. tuna liquid drained
- 1 cup grape tomatoes sliced
- 1 cup cucumber sliced
- 1/4 cup red onion diced
for the sauce:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 1/2 tablespoon lemon juice
- Salt and pepper
Cook pasta as you normally would.
While the pasta is cooking, slice the tomatoes and cucumber and dice the onions; add pasta and veggies to a large bowl, along with the tuna.
In a small bowl, whisk all sauce ingredients together; then, pour sauce over pasta and stir to combine. Enjoy!
*Calories are per serving and are an estimation
*Store pasta in an air-tight container in the refrigerator for up to 4 days
Calories: 397kcal | Carbohydrates: 47g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 279mg | Potassium: 445mg | Fiber: 3g | Sugar: 5g | Vitamin A: 385IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 2mg