A creamy and protein-packed twist on classic tuna pasta salad. This easy dip combines tender pasta, flavorful tuna, crunchy vegetables, and a creamy dressing for a delicious appetizer, snack, or light meal.
Ingredients
- 2 cups cooked pasta (rotini, shells, or macaroni), cooled
- 2 cans (5 oz each) tuna, drained
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- ½ cup shredded cheddar cheese
- ¼ cup diced celery
- ¼ cup diced red onion
- ¼ cup diced pickles
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions, then drain and cool completely.
- In a large bowl, mix Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
- Add tuna and gently break it apart with a fork.
- Stir in cooked pasta, celery, red onion, pickles, and cheddar cheese.
- Mix everything until well coated and creamy.
- Refrigerate for 30 minutes to allow flavors to blend.
- Garnish with fresh parsley and serve with crackers, vegetables, or toasted bread.
Nutrition Facts (Approx. Per Serving)
Calories: 280
Protein: 24g
Carbohydrates: 28g
Fiber: 2g
Sugar: 3g
Fat: 10g
Benefits
- High protein from tuna and Greek yogurt helps keep you full
- Tuna provides omega-3 fatty acids and essential nutrients
- Greek yogurt adds creaminess with extra protein
- Balanced combination of carbs, protein, and healthy fats
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Tips
- Use whole wheat or chickpea pasta for extra fiber and protein.
- Add chopped boiled eggs for a richer version.
- Mix in corn, peas, or cucumber for extra crunch.
- Serve chilled for the best flavor and texture.
