Description
A quick, nutritious lunch combining pasta, tuna, veggies in a Greek yogurt and mayo dressing. Perfect for meal prep with 30-minute prep and up to 5-day storage.
Ingredients
4 cups dried pasta (brown rice fusilli is recommended)
1 cup frozen peas
1 cup chopped carrots
1 cup chopped celery
1 cup sliced grape tomatoes
3 4-ounce cans tuna, drained
1/3 cup nonfat plain Greek yogurt
1/3 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon dried dill
1 teaspoon salt
1/2 teaspoon pepper
Instructions
Cook pasta with peas as per package.
Add peas in last 4 minutes of cooking.
Drain pasta and peas, then rinse with cold water to cool.
Set aside cooled pasta and peas.
Combine carrots, celery, tomatoes, drained tuna in a bowl.
In another bowl, mix yogurt, mayo, apple cider vinegar, mustard, garlic, dill, salt, pepper until smooth.
Add cooled pasta and peas to veggie-tuna mix.
Pour dressing over, stir well.
Serve immediately or store in fridge up to 5 days.
Notes
Substitute red wine vinegar with apple cider vinegar as required.
Store in airtight container
- Prep Time: 15
- Cook Time: 15
- Category: Lunch
- Method: Mixing
- Cuisine: Mediterranean