High Protein Tuna Pasta Salad
A quick, high-protein salad made with pasta, canned tuna, Greek yogurt, and crunchy vegetables, perfect for meal prep and picnics.
Ingredients
Main Ingredients
- 2 cups cooked pasta (short shapes like rotini, shells, or penne) Use whole-wheat or chickpea pasta to boost fiber or protein.
- 1 can tuna (15 oz), drained Light or chunk white (albacore) both work — drain well and pat dry.
- 1/2 cup Greek yogurt (plain, full-fat or low-fat) Swaps nicely for mayo if you want a lighter option; for dairy-free, try unsweetened vegan yogurt or mashed avocado.
- 1 tablespoon lemon juice (fresh preferred) Brightens flavors; zesting a bit of lemon in addition to the juice is also recommended.
- 1/2 cup diced celery Cut uniformly for consistent texture.
- 1/2 cup diced bell pepper (any color) Cut uniformly for consistent texture.
- to taste salt and pepper Adjust seasoning as needed.
- chopped fresh parsley for garnish Recommended for presentation.
Instructions
Preparation
- Cook pasta according to package directions until al dente. Drain and cool slightly.
- In a large bowl, stir together the Greek yogurt and lemon juice until smooth. Season lightly with salt and pepper.
- Add the cooked pasta and drained tuna to the bowl. Break the tuna into bites with a fork and gently fold to coat with the yogurt dressing.
- Stir in the diced celery and bell pepper until evenly distributed.
- Taste and adjust seasoning with more salt, pepper, or lemon as needed.
- Garnish with chopped parsley. Chill for at least 20-30 minutes before serving to let flavors meld.
Notes
This salad keeps well for 3-4 days in the refrigerator. Pack for meal prep or potlucks, but avoid freezing as yogurt and fresh vegetables can change texture after thawing.