Ingredients:

  • 8 oz (225g) whole wheat rotini or chickpea pasta
  • 12 oz (340g) canned albacore tuna in water, drained and flaked
  • ½ cup (60g) celery, finely diced
  • ½ cup (75g) red bell pepper, diced
  • ¼ cup (40g) red onion, minced
  • ¼ cup (15g) fresh parsley, chopped
  • ½ cup (120g) plain non-fat Greek yogurt
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15g) Dijon mustard
  • ½ tsp (3g) garlic powder
  • salt to taste
  • black pepper to taste

Instructions:

  1. Boil a large pot of salted water. Add the pasta and cook until just al dente. Drain immediately in a colander and rinse with cold water until the pasta feels cool to the touch.
  2. In a large mixing bowl, combine the drained tuna, diced celery, red bell pepper, and minced red onion. Stir gently until the flaked tuna is evenly distributed.
  3. In a small separate bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and garlic powder until the mixture is smooth.
  4. Pour the dressing over the tuna and vegetable mixture, then fold in the cooked pasta and fresh parsley. Stir until every spiral is coated.