Tuna Pasta Salad (Without Mayo)

Tuna pasta salad with chopped veggies in a large blue bowl.

Tuna Pasta Salad (Without Mayo)

This tuna pasta salad is a healthier, lighter meal, without mayo! It's made with gluten-free pasta, tuna, and a yogurt dressing.

Course Sides

Keyword tuna pasta salad

Prep Time 15

Cook Time 8

Total Time 10

Servings servings

Calories 295

Author Michelle

Ingredients

For the dressing

1 cup yogurt Use Gerek yogurt if tolerated. For dairy free, I use this
Juice of lemon
2 cloves garlic grated
Salt and pepper
2 teaspoons fresh dill chopped

For the pasta salad

6 oz elbow pasta I use this for gluten-free
½ cup frozen peas
5 oz canned tuna drained
2 stalks celery diced
½ whole cucumber diced
½ whole red onion diced

Instructions

Prepare the dressing by combining the yogurt, lemon juice, garlic, salt, pepper and dill. Stir to combine and set aside.
Bring a large pot of water to a boil and salt well. Add the pasta and cook according to the package instructions, al dente. Add the frozen peas at the last 1-2 minutes. Strain and rinse, setting aside to allow the pasta to cool.

Be sure to not overcook the pasta to keep it from getting mushy!

Drain the canned tuna and add to a large bowl. Mash with a fork to break up the tuna.
Combine the pasta, veggies, tuna, and dressing in a large mixing bowl. Toss to coat the pasta in the dressing. Allow to chill in the fridge for 15-20 minutes.
Serve fresh topped with additional salt and pepper if desired.

Notes

Pasta shape: I do recommend elbow macaroni as the first choice for the pasta shape, but bow-tie pasta or fusilli would be another great choice.

Cook the pasta al dente. This will keep it from becoming mushy in the salad!

Let the pasta (and prepared pasta salad) chill a bit before serving. No one wants hot pasta salad. You don't need it to be fully cold, just chill for 15-20 minutes.

Nutrition