NUTRITION

SERVINGS

INGREDIENTS

4 oz Canned albacore tuna in water

1.5 oz Chickpea rotini pasta

2 tbsp Plain non-fat Greek yogurt

0.5 tbsp Avocado oil mayonnaise

1 tbsp Dijon mustard

1 tbsp Fresh lemon juice

0.25 cup Red onion

0.25 cup Celery

0.25 cup Red bell pepper

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  While pasta cooks, drain the canned tuna thoroughly and place it in a large mixing bowl, flaking it with a fork.

• 3

  Finely dice the red onion, celery, and red bell pepper, then add them to the bowl with the tuna.

• 4

  In a small jar, whisk together the Greek yogurt, avocado oil mayo, Dijon mustard, lemon juice, salt, and pepper until smooth.

• 5

  Drain the cooked pasta and rinse with cold water to stop the cooking process, then add it to the tuna and vegetable mixture.

• 6

  Pour the creamy dressing over the salad, add the fresh chopped parsley, and toss gently until everything is evenly coated.