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Creamy tuna pasta salad with title reading Creamy High-Protein Tuna Pasta Salad Recipe with Greek Yogurt
Good Fork Daily Editorial Kitchen

Creamy High-Protein Tuna Pasta Salad Recipe with Greek Yogurt

5 from 2 votes
Creamy tuna and legume-pasta salad with crisp vegetables, Greek yogurt dressing and an estimated 34 grams of protein per serving.
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Prep Time 25 minutes
Cook Time 12 minutes
Chilling 1 hour
Total Time 1 hour 37 minutes
Servings: 6 servings
Course: Lunch, Salad
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces chickpea or lentil rotini 340 grams
  • 3 5-ounce cans water-packed tuna drained very well
  • 1 1/2 cups plain Greek yogurt 360 grams
  • 1/4 cup mayonnaise 60 grams
  • 3 tablespoons fresh lemon juice 45 milliliters
  • 2 tablespoons Dijon mustard 30 grams
  • 1 tablespoon olive oil 14 grams
  • 1 teaspoon honey 7 grams
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • 3/4 teaspoon fine salt plus more for pasta water
  • 1/2 teaspoon black pepper
  • 3 ribs celery finely diced and dried, about 150 grams
  • 1 small English cucumber seeded, diced and dried, about 250 grams
  • 1 cup frozen peas thawed and dried, 140 grams
  • 1/2 cup scallions sliced, 50 grams
  • 1/2 cup parsley or fresh dill chopped, 30 grams

Equipment

  • Large pot
  • Fine-mesh strainer
  • Large mixing bowl
  • Whisk
  • Silicone spatula
  • Six storage containers

Method
 

  1. Whisk yogurt, mayonnaise, lemon, Dijon, oil, honey, garlic, dill, salt and pepper; reserve one-third in a covered container.
  2. Boil pasta in salted water according to its package, beginning checks 2 minutes early.
  3. Rinse briefly under cool water, drain very well and spread on a towel-lined tray for 5 to 10 minutes.
  4. Flake well-drained tuna into large pieces and pat celery, cucumber and peas dry.
  5. Fold pasta, tuna, vegetables, scallions and herbs gently with two-thirds of the dressing.
  6. Chill 1 hour, fold in reserved dressing as needed and divide among six containers.

Notes

  • Drain tuna thoroughly without squeezing it dry.
  • Seed and dry cucumber; dry peas and celery.
  • Cook legume pasta only until tender and rinse promptly.
  • Reserve one-third dressing for after chilling.
  • Keep at 40°F or below and use within 3 to 4 days.
  • Contains fish, egg and milk; Dijon may contain sulfites.
  • This recipe was developed through culinary research and editorial review.