NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat fusilli pasta

6 oz canned tuna in water

0.25 cup non-fat plain Greek yogurt

1 tbsp dijon mustard

1 tbsp lemon juice

0.5 tsp lemon zest

0.5 cup celery

0.25 cup red onion

0.5 cup red bell pepper

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente.

• 2

  Drain the pasta and rinse under cold water to stop the cooking process, then set aside in a large mixing bowl.

• 3

  Drain the canned tuna thoroughly and flake it with a fork into the bowl with the pasta.

• 4

  Finely dice the celery, red onion, and red bell pepper, adding them to the pasta and tuna mixture.

• 5

  In a small separate bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, lemon zest, sea salt, and black pepper until smooth.

• 6

  Pour the creamy dressing over the pasta salad and toss gently to ensure everything is evenly coated.

• 7

  Fold in the freshly chopped dill and serve immediately or refrigerate for 30 minutes to allow flavors to meld.