Tuna Pasta with Crisp Veggies and Light Herb Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Pasta with Crisp Veggies and Light Herb Dressing

YOUR SOLIN GENERATED RECIPE

Tuna Pasta with Crisp Veggies and Light Herb Dressing

Al dente whole wheat penne tossed with flaked tuna and crunchy bell peppers in a creamy lemon-yogurt dressing, finished with a sprinkle of fresh, fragrant dill.

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NUTRITION

369kcal
Protein
36.3g
Fat
2.5g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Penne

3.8 oz Canned Tuna in Water

3 tbsp 0% Fat Greek Yogurt

1/2 cup Red Bell Pepper, diced

1/2 cup Cucumber, diced

1/2 cup Vegetable Stock

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tbsp Fresh Dill, chopped

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PREPARATION

  • 1

    Boil the whole wheat penne in a mixture of water and vegetable stock until al dente, then drain and rinse with cold water to stop the cooking process.

  • 2

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and chopped fresh dill until smooth.

  • 3

    Drain the canned tuna thoroughly and flake it into a large salad bowl using a fork.

  • 4

    Add the cooled pasta, diced red bell pepper, and cucumber to the bowl with the tuna.

  • 5

    Pour the herb dressing over the pasta mixture and toss gently until all ingredients are evenly coated.

  • 6

    Season with a pinch of sea salt and freshly cracked black pepper, then serve chilled.

Tuna Pasta with Crisp Veggies and Light Herb Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Pasta with Crisp Veggies and Light Herb Dressing

YOUR SOLIN GENERATED RECIPE

Tuna Pasta with Crisp Veggies and Light Herb Dressing

Al dente whole wheat penne tossed with flaked tuna and crunchy bell peppers in a creamy lemon-yogurt dressing, finished with a sprinkle of fresh, fragrant dill.

NUTRITION

369kcal
Protein
36.3g
Fat
2.5g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Penne

3.8 oz Canned Tuna in Water

3 tbsp 0% Fat Greek Yogurt

1/2 cup Red Bell Pepper, diced

1/2 cup Cucumber, diced

1/2 cup Vegetable Stock

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tbsp Fresh Dill, chopped

PREPARATION

  • 1

    Boil the whole wheat penne in a mixture of water and vegetable stock until al dente, then drain and rinse with cold water to stop the cooking process.

  • 2

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and chopped fresh dill until smooth.

  • 3

    Drain the canned tuna thoroughly and flake it into a large salad bowl using a fork.

  • 4

    Add the cooled pasta, diced red bell pepper, and cucumber to the bowl with the tuna.

  • 5

    Pour the herb dressing over the pasta mixture and toss gently until all ingredients are evenly coated.

  • 6

    Season with a pinch of sea salt and freshly cracked black pepper, then serve chilled.