Tuna Pasta Salad #vegan #recipevegetarian

This Tuna Pasta Salad with shell noodles, peas, fish, celery, and Greek yogurt is quick, sound, and a dish your entire family can appreciate!

I don't think about you, yet for me, warm climate shouts pasta plate of mixed greens! This fish pasta serving of mixed greens is a work of art! It simple, quick, and I for the most part have every one of the fixings that I have to toss it together. My children love this pasta plate of mixed greens and we have it for lunch constantly, however it works extraordinary as a supper or side dish.

I additionally love bolstering my children something that I know has incredible medical advantages. Did you realize fish is an incredible wellspring of protein and contains omega 3 unsaturated fats that can help battle coronary illness? For the sauce in this formula I utilize a blend of mayonnaise and Greek yogurt. I adore the smoothness that the Greek yogurt includes, and it's pressed with protein. You could likewise serve this dish with entire wheat pasta.

Cook your pasta as indicated by bundle guidelines, at that point channel them and enable them to cool a bit. I like to utilize scaled down shell noodles, however any kind of chomp measure pasta can be utilized.

While the noodles cook, hack the celery and onion, channel the fish, and warm the peas (you could likewise add the peas to the bubbling pasta water amid the last moment of cooking).

Also try our recipe Easy Fettuccine Alfredo With Broccoli #vegan #recipevegetarian

Ingredients

• 8 ounces small shells pasta , or your favorite bite-size pasta
• 7 ounces canned albacore white tuna, packed in water , drained
• 2 ribs celery , chopped
• 1/4 cup red onion , chopped
• 1 cup frozen peas
• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• dried dill weed , to taste, optional
• salt and freshly ground black pepper , to taste

Instructions

1. Cook noodles according to package instructions, until al dente. Drain.
2. In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna.
3. In a separate bowl, mix the mayo and Greek yogurt. 
4. Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper and dried dil, to taste.
5. Refrigerate pasta and remaining sauce separately, covered, for 30 min. Stir in remaining sauce and serve immediately.

Read more our recipe Cheese Tortellini in Garlic Butter Sauce #vegan #recipevegetarian

Source : bit.ly/2EkZEPT