TUNA PASTA SALAD WITHOUT MAYO

Ingredients

• 2 cans Canned Tuna in Water (5‑oz each, drained)
• 2 cups Small Pasta Shapes (e.g., rotini, farfalle) (Cooked al dente, rinsed under cold water and drained)
• 3 tablespoons Mayonnaise (Full‑fat for creaminess; can use light mayo)
• 1/4 cup Red Onion (Finely diced)
• 2 sticks Celery Stalks (Thinly sliced)
• 1 tablespoon Lemon Juice (Freshly squeezed)
• 1 teaspoon Dijon Mustard (Adds tang)
• 2 tablespoons Fresh Parsley (Chopped, optional garnish)
• to taste Salt
• to taste Black Pepper (Freshly ground)

Instructions

1. Cook the Pasta

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

   Time: PT10M

   Temperature: Boiling

2. Cool the Pasta

   Drain the pasta in a colander, then rinse under cold running water for 30 seconds to stop cooking and cool it quickly. Let it drain completely.

   Time: PT2M

3. Prepare the Vegetables

   While the pasta is cooling, finely dice the red onion, thinly slice the celery, and chop the parsley.

   Time: PT5M

4. Mix the Dressing

   In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, a pinch of salt, and a pinch of black pepper until smooth.

   Time: PT2M

5. Combine All Ingredients

   In the large mixing bowl, combine the cooled pasta, drained tuna (break it up with a fork), diced onion, sliced celery, and chopped parsley. Add the dressing and toss gently until everything is evenly coated.

   Time: PT5M

6. Portion and Store

   Divide the salad into two airtight containers for meal‑prep. Refrigerate immediately.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

39 g

Carbohydrates

45 g

Fat

22 g

Fiber

3 g