Parmesan Tuna and Veggie Pasta Salad with Greek Yogurt Dressing

Ingredients:

• 1 small crown of broccoli, steamed and chopped into small florets
• 1/2 sweet yellow onion, diced 
• 1/2 red pepper, seeded and diced
• 1 cup carrots, steamed and chopped
• 2-3oz can sliced black olives, drained
• 6.4oz package chunk light tuna in water, drained
• 12 oz cooked pasta, I like bite size varieties of veggie pasta
• 1 green onion, diced
• 1/4 cup Greek yogurt
• 1/4 cup Sour cream
• 1 tbsp. Mayo
• 1 tbsp. Parmesan, grated
• 1 tbsp. olive oil
• salt/pepper, to taste
• Additional grated Parmesan and chopped green onions, for garnish

Directions: 

1. In a skillet over medium heat, sauté onions and red peppers with olive oil until softened, about 5 minutes. Remove from heat and let cool slightly.
2. In a large bowl combine cooked veggies: steamed broccoli and carrots and sautéed onions and peppers.
3. Mix in black olives then toss with drained pasta.
4. Add 6.4oz package of drained tuna and mix well.
5. Cover and refrigerate while you make the dressing.
6. For the dressing: mix together Greek Yogurt, mayo, and sour cream until smooth.
7. Add 1 tbsp. Parmesan and 1 diced green onion. Season with salt and pepper.
8. Remove bowl from fridge and mix in dressing until creamy. Add additional salt and pepper to taste.
9. Refrigerate for at least an hour before serving.
10. Garnish with additional chopped green onions and grated Parmesan right before serving.