NUTRITION

SERVINGS

INGREDIENTS

3 oz whole wheat rotini pasta

8 oz canned tuna in water

0.75 cup non-fat Greek yogurt

1 tbsp olive oil mayonnaise

1.5 cups broccoli florets

1 medium red bell pepper

1 tbsp lemon juice

1 tbsp Dijon mustard

0.5 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the pot to lightly blanch them until bright green and tender-crisp.

• 3

  Drain the pasta and broccoli together in a colander and rinse with cold water to stop the cooking process and chill quickly.

• 4

  In a large mixing bowl, whisk together the Greek yogurt, olive oil mayonnaise, lemon juice, Dijon mustard, dried dill, sea salt, and black pepper.

• 5

  Add the drained tuna, diced red bell pepper, and the chilled pasta and broccoli to the bowl with the dressing.

• 6

  Gently fold all ingredients together until evenly coated, then garnish with fresh parsley before serving.