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plant based tuna pasta salad

Plant Based Tuna Pasta Salad Recipe

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Course lunch
Cuisine American

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.