My Favorite Tuna Pasta Salad

Ingredients

• 4 oz Chickpea Pasta (dry, uncooked)
• 1 can Canned Tuna in Water (5‑oz can, drained)
• 1/2 cup Celery (finely diced)
• 1/4 cup Red Onion (finely diced)
• 1/2 cup Bell Pepper (any color, diced)
• 1 Jalapeño (seeded and minced)
• 2 tbsp Mayonnaise (regular or light)
• 2 tbsp Greek Yogurt (plain, full‑fat or low‑fat)
• 1/4 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 1/4 tsp Garlic Powder
• 1/4 tsp Dried Parsley
• 1/4 tsp Onion Powder
• 1/4 tsp Paprika
• 1/4 tsp Oregano

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil, add the chickpea pasta, and cook according to package directions until al dente, usually 7‑9 minutes.

   Time: PT10M

   Temperature: 212°F

2. Drain and Cool

   Drain the pasta in a colander and rinse briefly with cold water to stop cooking. Transfer to a large mixing bowl and let cool for 2‑3 minutes.

   Time: PT3M

3. Prep the Vegetables

   While the pasta cooks, dice celery, red onion, bell pepper, and mince the seeded jalapeño. Add all diced vegetables to the bowl with the cooled pasta.

   Time: PT5M

4. Add Tuna

   Open the canned tuna, drain well, and flake it into the bowl with the pasta and veggies.

   Time: PT1M

5. Make the Dressing

   In a small side bowl, whisk together equal parts mayonnaise and Greek yogurt (2 tbsp each). Stir in salt, pepper, garlic powder, dried parsley, onion powder, paprika, and oregano.

   Time: PT2M

6. Combine and Toss

   Pour the dressing over the pasta mixture. Toss gently until everything is evenly coated.

   Time: PT2M

7. Final Seasoning and Serve

   Taste once more and adjust salt or pepper if needed. Serve immediately or chill for up to 1 hour for a colder salad.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

35 g

Fat

12 g

Fiber

5 g