Plant Based Tuna Pasta Salad Recipe
Ingredients
- 8 oz Small shells plant-based pasta
- 7 oz Canned albacore white tuna (packed in water, drained)
- 2 ribs Celery (chopped)
- 1/4 cup Red onion (chopped)
- 1 cup Frozen peas
- 1/2 cup Primal Kitchen mayonnaise
- 1/2 cup Plain Greek yogurt
- Dried dill weed
- Salt and freshly ground black pepper
Instructions
- Cook noodles according to package instructions, until al dente. Drain.
- In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna.
- In a separate bowl, mix the mayo and Greek yogurt.
- Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper and dried dill, to taste.
- Refrigerate pasta and remaining sauce separately, covered, for 30 min. Stir in remaining sauce and serve immediately.
