Ingredients for Creamy Pasta Salad With Tuna And Vegetables Low Fat
- Rotini Pasta
- Sweet Red Pepper
- 1/2 cup finely chopped cucumber
- 2 green onions, chopped
- Tuna In Water
- Dijon Mustard
- Plain Nonfat Yogurt
- Reduced Fat Mayonnaise
- Italian Parsley
- Dill Weed
- Salt
- Black Pepper
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How to Make Creamy Pasta Salad With Tuna And Vegetables Low Fat
- Cook 8 ounces rotini pasta according to package directions. Drain and rinse with cold water to stop the cooking process and cool quickly.
- While pasta cooks, finely chop 1/2 cup red bell pepper, 1/2 cup cucumber, and 2 green onions.
- In a large bowl, combine the cooked rotini, chopped red pepper, cucumber, and green onions.
- Add 5 ounces of tuna in water, drained.
- In a medium bowl, whisk together 1/4 cup plain nonfat Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 tablespoon chopped fresh dill (or 2 tablespoons parsley), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the dressing over the pasta mixture and stir gently to combine.
- Cover the bowl and refrigerate for at least 2 hours (or preferably overnight) to allow the flavors to meld.
- Serve chilled and enjoy! Garnish with extra dill or parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
21g
Fat
5g
Carbs
11g
