Description
A delightful and refreshing salad that combines pasta, tuna, and vibrant Mediterranean flavors, perfect for summer gatherings or a light lunch.
Ingredients
Scale
- 1 cup Greek Yogurt
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Lemon Zest
- 2 tablespoons Fresh Dill, chopped
- 1 clove Minced Garlic
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 8 ounces Rotini Pasta
- 1 can Tuna in Oil, drained
- 1 cup Grape Tomatoes, halved
- 1 cup Red Bell Pepper, roasted and chopped
- 1 cup English Cucumber, chopped
- 1/2 cup Kalamata Olives, sliced
- 1/2 cup Red Onion, chopped
- 1/4 cup Fresh Parsley, chopped
Instructions
- Cook the Pasta: Start by boiling a large pot of salted water. Add the rotini pasta and cook according to package instructions until it’s al dente, about 8-10 minutes. Drain and rinse under cold water.
- Prepare the Dressing: In a medium bowl, whisk together the Greek yogurt, extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, salt, and black pepper until creamy.
- Chop the Vegetables: While the pasta cools, chop the grape tomatoes, red bell pepper, cucumber, and red onion. Slice the Kalamata olives and chop the fresh dill.
- Assemble the Salad: In a large bowl, combine the cooled pasta, drained tuna, and chopped veggies along with the fresh dill. Drizzle with dressing and toss gently.
- Taste and Adjust Seasoning: Before serving, taste the salad and adjust salt and pepper as needed.
Notes
Best enjoyed cold. Chill the salad for at least 30 minutes prior to serving to allow flavors to meld. Customize with additional ingredients like feta or capers if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg