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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
2-3
oz
can sliced black olives
drained
6.4
oz
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
Instructions
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.
In a large bowl combine cooked veggies: steamed broccoli and carrots and sautéed onions and peppers.
Mix in black olives then toss with drained pasta.
Add 6.4oz package of drained tuna and mix well.
Cover and refrigerate while you make the dressing.
For the dressing:
Mix together Greek Yogurt, mayo, and sour cream until smooth.
Add 1 tbsp. Parmesan and 1 diced green onion. Season with salt and pepper.
Remove bowl from fridge and mix in dressing until creamy. Add additional salt and pepper to taste.
Refrigerate for at least an hour before serving.
Garnish with additional chopped green onions and grated Parmesan right before serving.
Notes
You can only use Greek yogurt and omit the sour cream and mayo in the dressing if you'd like but I enjoy the flavor of all three mixed together