Mediterranean Tuna Pasta Salad
Mediterranean Tuna Pasta Salad – something I eat whenever I want something super easy and quick!! This is a light and refreshing lunch that keeps you full thanks to the protein and fiber from veggies, tuna, and pasta.
I used oat pasta for my salad but you can use whatever is your favorite! For example, fusilli, farfalle, penne, and rigatoni all work great in pasta salads 🥰 You can easily make a vegan version of this salad by swapping out the tuna for chickpeas. Or just leave it out. Uuh actually, I’m sure tofu “feta” would taste great here. You can see the recipe for that in my post about Vegan Greek Salad ✨
Ps. this is also a FODMAP-friendly recipe if you leave out the garlic in the yogurt dressing. The garlic just adds extra flavor but it tastes great either way 😎
Mediterranean Tuna Pasta Salad
- 2 cans of MSC-certified tuna, in olive oil
- 200 g or 7 oz GF pasta
- Salad leaves (spinach, mangold, arugula)
- Box of cherry tomatoes
- 1 avocado
- 1/2 cucumber
- 1 bell pepper
- 2 spring onions
- A handful of kalamata olives
- a couple tablespoons capers
- olive oil
- salt and black pepper to taste
Instructions
- Prepare your salad dressing (recipe below) and set it aside in the fridge.
- Boil your pasta in salted water and drain your tuna. Cut your veggies into small cubes. Assemble the salad by tossing everything in a big bowl. Add a drizzle of olive oil and pour in the salad dressing. Ready to enjoy <3
Yogurt dressing
- 2 dl or 3/4 cup plant-based Greek yogurt
- 1-2 garlic cloves
- 2 teaspoons dill
- 1 teaspoon chives
- Salt
- Black pepper
- Squeeze of honey
- A squeeze of lemon juice
Instructions
- Mince your garlic and measure everything into a glass jar. Mix well and enjoy with all kinds of salads or roasted veggies 😍
