Ingredients:

  • 8 oz (225g) gluten-free rotini or fusilli
  • 2 cans (5 oz / 142g each) tuna in water, drained well
  • 1/2 cup (50g) red onion, finely diced
  • 3/4 cup (70g) celery, diced small
  • 1/2 cup (75g) carrots, shredded or finely diced
  • 1/2 cup (120ml) plain Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1.25g) salt
  • 1/4 tsp (1.25g) black pepper
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp (15ml) extra virgin olive oil

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the gluten-free pasta and cook for 1 minute less than the package directions for al dente.
  2. Immediately drain the pasta into a colander and rinse under cold running water for 30 seconds to stop the cooking process and remove excess starch.
  3. In a large mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth.
  4. Add the cooled pasta, drained tuna, red onion, celery, and carrots to the bowl.
  5. Gently fold the ingredients into the dressing using a spatula.
  6. Finish by stirring in the chopped parsley and extra virgin olive oil for a glossy finish.