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Gluten-free Tuna Pasta Salad (AIP, Paleo)


  • Author: Michelle
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 cup coconut yogurt (Sub greek yogurt if tolerated. I use this)
  • Juice of lemon
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp chopped fresh dill
  • 1 5oz can tuna
  • 6 oz gluten-free elbow pasta, cooked and cooled (use this for paleo/AIP)
  • 2 stalks celery, chopped
  • 1/2 cucumber, diced
  • 1/4 cup frozen peas (brought to room temperature, omit for AIP)
  • 1/2 red onion, diced

Instructions

  1. Prepare the dressing by combining the yogurt, lemon juice, garlic, salt, pepper and dill. Stir to combine and set aside.
  2. Drain the canned tuna and add to a large bowl. Mash with a fork to break up the tuna.
  3.  Add the cooked pasta, celery, cucumber, frozen peas, and red onion and stir to combine. Add the yogurt dressing and stir well to fully combine and coat the pasta salad.
  4. Serve fresh topped with additional salt and pepper if desired.

Notes

All nutrition facts are estimates and will vary.

  • Prep Time: 10 min
  • Category: Sides
  • Method: No-bake

Nutrition

  • Serving Size: 1 serving
  • Calories: 212
  • Fat: 5.6g
  • Carbohydrates: 26g
  • Fiber: 2.3g
  • Protein: 17.6g

Keywords: tuna pasta salad

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