Ingredients:

  • 8 oz whole wheat or chickpea rotini
  • 10 oz albacore tuna in water, drained
  • 1/2 cup plain non-fat Greek yogurt
  • 2 tbsp avocado oil mayo
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp dried dill
  • 1 cup English cucumber, diced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup red onion, minced
  • 1/2 cup frozen peas, thawed

Instructions:

  1. Bring a large pot of salted water to a boil. Add the rotini and cook until precisely al dente according to package directions.
  2. Drain the pasta in a mesh colander and immediately shock with cold running water to stop the cooking process and remove excess surface starch.
  3. In a small bowl, whisk together the Greek yogurt, avocado oil mayo, Dijon mustard, lemon juice, and dried dill until smooth.
  4. In a large mixing bowl, combine the well-drained albacore tuna, diced cucumber, red bell pepper, minced red onion, and thawed peas.
  5. Incorporate the cooled pasta into the vegetable and tuna mixture. Add the dressing and toss thoroughly to ensure even coating.
  6. For best results, let the salad chill in the refrigerator for at least 15 minutes to allow the flavors to infuse through the cold infusion process.