Go Back
+ servings

Gluten-free Tuna Pasta Salad (AIP, Paleo)

Print Recipe
This gluten-free tuna pasta salad is a fresh, light, and easy meal for warmer days made with tuna, grain-free pasta, and fresh vegetables. It's paleo, AIP, and dairy-free.
Course Sides
Keyword tuna pasta salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 212
Author Michelle

Ingredients

  • 1 cup coconut yogurt Sub greek yogurt if tolerated. I use this
  • Juice of lemon
  • 2 cloves garlic minced
  • ½ tsp salt
  • ¼ tsp black pepper omit for AIP
  • 2 tsp chopped fresh dill
  • 1 5 oz can tuna
  • 6 oz gluten-free elbow pasta cooked and cooled (use this for paleo/AIP)
  • 2 stalks celery chopped
  • ½ cucumber diced
  • ¼ cup frozen peas brought to room temperature, omit for AIP
  • ½ red onion diced

Instructions

  • Prepare the dressing by combining the yogurt, lemon juice, garlic, salt, pepper and dill. Stir to combine and set aside.
  • Drain the canned tuna and add to a large bowl. Mash with a fork to break up the tuna.
  •  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.
  • Serve fresh topped with additional salt and pepper if desired.

Notes

All nutrition facts are estimates and will vary.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 26g | Protein: 17.6g | Fat: 5.6g | Fiber: 2.3g