Ingredients
1 lb
farfalle, rotini or small shell pasta
1/2 cup(s)
mayonnaise
1/2 cup(s)
Greek yogurt
1/4 cup(s)
pickle relish
2 tbsp
lemon juice
2 tbsp
honey
1 tbsp
mustard
1 tbsp
fresh dill
12 oz
canned albacore tuna, drained and flaked
1/2 cup(s)
finely chopped red onion
2
celery stalks, finely diced
1
red bell pepper, finely diced
1 1/2 cup(s)
peas
salt and pepper, to taste
finely chopped fresh parsley, for garnish
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Directions 6 steps | 140 Minutes
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook the pasta until al dente, according to the package’s instructions.
Step 2
While the pasta is cooking make the dressing. In a medium bowl, whisk together the mayonnaise, Greek yogurt, pickle relish, lemon juice, honey, mustard and dill. Set aside.
Step 3
Drain the pasta and let it cool slightly. While the pasta is cooling add the tuna, red onion, celery, red bell pepper and peas to a large bowl.
Step 4
Add the pasta and the dressing. Toss until evenly coated. Taste and season with salt and pepper.
Step 5
Cover the bowl with plastic wrap and refrigerate until cold, about 2 hours.
Step 6
Garnish with fresh parsley before serving. Enjoy!
Nutrition Per Serving
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CALORIES
468
FAT
16.7 g
PROTEIN
22.1 g
CARBS
56.9 g
FOOD FOR THOUGHT?
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