Greek Yogurt Tuna Pasta Salad
This no-mayo tuna pasta salad is packed with colorful veggies, loaded with high protein, and a guaranteed crowd-pleaser. It’s irresistibly creamy, thanks to a velvety and flavorful Greek yogurt dressing that ties everything together. With tender pasta, tuna, and crunchy bites, it’s a simple yet satisfying dish everyone will love!
Equipment
- 1 medium-sized pot
- 1 drainer
- 1 Cutting Board
- 1 mixing bowl
- 1 Salad bowl
- 1 Sharp Knife
Ingredients
Basic Ingredients:
- 14 oz pasta (small sized)
- ½ purple onion diced
- 7 oz cherry tomatoes halved
- 1 red pepper diced
- 1 small can corn drained (4.9 oz)
- 5 oz pickles about 5 large, diced
- 3 tablespoons capers drained
- 4 cans tuna 15.5 oz drained
Dressing:
- 1.5 cups Greek yogurt
- ½ lemons juice only
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 1½ teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon oregano
Instructions
- Bring a pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Drain and let it cool for 15 minutes.
- In a medium bowl, whisk together Greek yogurt, lemon juice, mustard, honey, salt, pepper, and oregano until smooth and creamy.
- Drain the corn, capers, and tuna. Dice the onion, red pepper, and pickles into small, uniform cubes. Halve the cherry tomatoes.
- In a large bowl, combine the cooled pasta, vegetables, tuna, and capers. Pour the dressing over everything and mix well to coat.
- Chill for a few minutes if desired, then dig in!