Ingredients
Equipment
Method
- Place a large pot with about 8 cups of water over medium-high heat and boil.
- Season the water with salt, add a drizzle of olive oil, and cook pasta per package directions, aiming for al-dente.
- Transfer the cooked pasta to a colander and drain well. Let cool.
- Once the pasta has cooled to room temperature add it to a large bowl and the drained canned tuna.
- Add the rest of the veggies and cheese.
- Mix the dressing ingredients in a bowl.
- Pour the dressing on top of the pasta, and stir gently to combine.
- Set it aside in the fridge to chill or serve immediately.
Notes
- Tip 1: I sometimes use precut veggies to save time. It makes the whole recipe come together so much faster.
- Tip 2: I always add a bit of salt to the pasta water. It is the easiest way to give the pasta more flavor.
- Tip 3: Making this salad a day ahead is a great way to save time. The flavors also blend together even more overnight.
- Tip 4: If I do not have Greek yogurt, I just use plain yogurt or sour cream. Both work great for the dressing.
- Tip 5: For a lighter option, I like tuna packed in water or olive oil. It still tastes great without adding too much fat.