Ingredients:

  • 8 oz whole wheat fusilli pasta
  • 10 oz canned wild-caught albacore tuna in water, drained
  • 1 cup English cucumber, diced small
  • 0.5 cup red bell pepper, finely chopped
  • 0.25 cup red onion, minced
  • 2 stalks celery, sliced thin
  • 0.25 cup Kalamata olives, halved
  • 0.5 cup plain non-fat Greek yogurt
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.25 cup fresh dill, finely chopped
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Boil a large pot of salted water. Cook the whole wheat fusilli according to package directions until al dente.
  2. Drain the pasta and immediately rinse with cold water for 30 seconds to stop the cooking process. Pat the pasta dry to ensure the dressing adheres properly.
  3. In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, garlic powder, salt, pepper until smooth.
  4. Gently fold the drained tuna into the dressing, flaking it with a fork while maintaining some larger chunks.
  5. Add the cooled pasta, cucumber, bell pepper, red onion, celery, olives, and fresh dill to the bowl. Toss until every ingredient is evenly coated.