Description

A simple and satisfying Healthy Tuna Pasta Meal Prep that combines tender brown rice fusilli, crisp vegetables, and a creamy yogurt based dressing for a light high protein lunch or dinner that stores well for the week

Ingredients

4 cups dried pasta such as brown rice fusilli

1 cup frozen peas

1 cup chopped carrots

1 cup chopped celery

1 cup sliced grape tomatoes

3 (4 oz) cans tuna drained

1/3 cup plain Greek yogurt from Chobani or Fage

1/3 cup mayonnaise

1 tbsp apple cider vinegar such as Bragg Organic Apple Cider Vinegar

1 tbsp stone ground mustard with no wine

2 cloves garlic minced

1 tsp dried dill

1 tsp salt

1/2 tsp pepper

Instructions

Gather all ingredients to keep assembly smooth and efficient

Cook the pasta according to package directions adding the frozen peas during the final four minutes of cooking then drain and rinse under cold water to stop the cooking and chill the pasta

Chop the carrots and celery and slice the grape tomatoes and combine them in a large mixing bowl with the drained tuna

In a separate bowl whisk together the plain Greek yogurt mayonnaise apple cider vinegar stone ground mustard minced garlic dried dill salt and pepper until smooth and well combined

Add the cooled pasta to the bowl with the vegetables and tuna then pour the dressing over the top folding gently until everything is evenly coated

Taste and adjust seasoning if needed then chill for at least thirty minutes so the flavors meld before portioning into airtight containers

Notes

Choose tuna packed in water for a lighter flavor

Rinse the pasta thoroughly with cold water to achieve the best texture for a chilled salad

Use whole grain lentil or brown rice pasta to boost fiber and protein

If the pasta absorbs dressing over time stir in a spoonful of yogurt before serving

Store in airtight containers and keep refrigerated for best freshness

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: dinner, lunch, meal-prep
Method: stovetop
Cuisine: American