Tuna pasta salad for when you’ve run out of ideas for the kids (and adults!)

Ingredients

• 8 oz Dry Pasta (elbow or rotini) (about 2 cups dry, cook al dente)
• 1 cup Cherry Tomatoes (diced)
• 1 cup Cucumber (diced, seedless preferred)
• 0.5 cup Pickles (diced, sweet or dill)
• 2 cans Canned Tuna in Water (5‑oz each, drained)
• 0.5 cup Greek Yogurt (plain, full‑fat or low‑fat)
• 0.5 cup Mayonnaise (regular or light)
• 2 tbsp Milk or Light Cream (to thin dressing if needed)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil, add the pasta and cook according to package directions until al dente, usually 8‑10 minutes.

   Time: PT10M

   Temperature: 212°F

2. Drain and Cool Pasta

   Drain the pasta in a colander and rinse briefly with cold water to stop cooking. Transfer to a large bowl and let cool for 5 minutes.

   Time: PT5M

3. Prep the Vegetables

   While the pasta cools, dice the tomatoes, cucumber, and pickles into roughly ½‑inch pieces. Measure 1 cup each of tomatoes and cucumber, and ½ cup of pickles.

   Time: PT7M

4. Make the Dressing

   In a small bowl combine ½ cup Greek yogurt, ½ cup mayonnaise, and 2 tbsp milk or cream. Whisk until smooth; add a pinch of salt and pepper. Adjust thickness with a little more milk if needed.

   Time: PT3M

5. Combine All Ingredients

   To the bowl with cooled pasta add the diced tomatoes, cucumber, pickles, and the two drained cans of tuna. Pour the dressing over everything and toss gently until evenly coated.

   Time: PT3M

6. Season and Serve

   Taste and adjust seasoning with additional salt, pepper, or a pinch of chili flakes for heat. Serve immediately or refrigerate.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g