Ingredients
Scale
2 cups whole grain pasta
1 can tuna in water or oil, drained
1 cup cucumber, chopped
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
2 tbsp Greek yogurt or olive oil
1 tbsp lemon juice
Salt & pepper to taste
Optional: herbs, olives, feta
Instructions
Cook pasta al dente, drain, and cool.
Flake tuna and chop veggies.
Mix dressing with Greek yogurt, lemon juice, and seasoning.
Toss everything together and chill before serving.
Notes
Swap Greek yogurt for olive oil to make it dairy-free.
Store in fridge for up to 4 days.
Add chickpeas, boiled eggs, or edamame for more protein.
- Prep Time: 10
- Cook Time: 10
- Method: Stovetop (for pasta)
- Cuisine: American / Mediterranean
Nutrition
- Calories: 360
- Sodium: 460mg
- Fat: 13g
- Saturated Fat: 2.5g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 28mg