Lemon Tuna Pasta Salad with no mayo
This pasta salad expands a can of tuna to a new level, made with Greek yogurt (or use mayo), and the grated carrots really help keep this from drying out. The perfect lunch, or beach item.
Servings: 8 servings
Ingredients
- 1 lb small pasta I used Barilla Ditalini
- 1 12 oz can Starkist tuna drained
- 3 medium carrots, grated
- 1/4 cup red onion, diced
- 4 stalks celery, diced
- 1/2 cup Plain Greek yogurt
- 1/4 teaspoon celery salt
- 1/8 teaspoon black pepper
- 2 lemons, juiced
Instructions
- Boil water and cook pasta according to package directions.
- While you are boiling the pasta, chop the carrot, onion, and celery.
- Rinse the pasta in cold water until completely cooled, soak it for a few minutes if needed. Drain well.
- Add the vegetables and yogurt, tuna, celery salt, and pepper.
- Along with the juice of two lemons.
- Stir all together and place in fridge or serve.