Tuna Pasta Salad
Servings: 12 servings
Calories: 128kcal
A healthy and delicious jacked up Tuna Pasta Salad with lots of vegetables, greens, seasonings, and a homemade dressing made without mayo!
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Ingredients
- 2 cups ditali pasta, cooked, drained, rinsed, and cooled
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh chives
- 1/2 cup diced celery
- 1 cup frozen corn, cooked and cooled
- 1 cup frozen peas, cooked and cooled
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried dill
- 1/2 cup light sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 10 ounces canned tuna packed in water, drained
- 2 cups microgreens
- 1/4 cup chopped fresh parsley, plus more for garnish
Instructions
- Begin by cooking the pasta according to the package directions. Be sure to add salt to the pasta water. Once cooked, drain and rinse under cold water. Set aside.
- Add 4 cups of water to a sauce pan and bring to a low boil. Add 1/4 teaspoon salt, and stir in the frozen corn and frozen peas. Cook for 3-4 minutes. Remove from heat. Drain and set aside to cool.
- In a large bowl, whisk together the salt, ground black pepper, garlic powder, oregano, dill, sour cream, apple cider vinegar, and Worcestershire sauce until well combined.
- Add the cooled pasta, corn and peas to the bowl. Toss with the sauce mixture.
- Add the tuna and toss lightly. Don't break up the tuna too much. If you plan to serve this dish later, stop here. Cover and refrigerate.
- Once ready to serve add the parsley and microgreens. Toss gently to incorporate. Serve immediately.
Notes
The nutritional information is based on a side serving size.
Nutrition
Calories: 128kcal | Carbohydrates: 20g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 174mg | Potassium: 211mg | Fiber: 2g | Sugar: 2g | Vitamin A: 501IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 1mg