There are days when one gets tired of the whole healthy eating thing. That's what cheat days are for. But sometimes you feel like extending your cheat days by a day or two just because you're so used to the usual eggs and chicken and smoothies. This pasta recipe is for one of those days. Not only is it delicious, it will also leave you wanting for more!
I made the dressing with Greek Yogurt and to my pleasant surprise it tasted perfectly creamy and not overtly tangy. I also used Extra Virgin Olive Oil in the dressing. A little note here, please do not use EVOO for cooking purposes. It is purely meant for drizzling over salads and pastas and adding to your dressings. Olive Oil generally has a low smoking point, and even lower in the case of EVOO, so please beware. Of course, I have made it just a wee bit healthier by using a low sodium salt which makes our life easier while making zero compromises with the taste of the dish.
Pasta and Tuna Salad with a Greek Yogurt Dressing
Takes 30 minutes
250 gm Whole Wheat/Durum Wheat Pasta
1/2 cup Greek Yogurt
A can of Tuna. Mine was Light Mayo based.
1 Medium Onion, sliced
1 Medium Tomato, Diced
Green Olives, halved and pitted , as per preference.
A handful of mixed balanced veggies (I used Carrot and French Beans)
1/3 cup Extra Virgin Olive Oil
Tata salt lite, to taste
Pepper, as desired
Coriander/Parsley leaves to garnish
Cook the pasta as per packet instructions. Drain, wash well with cold water. Let it drain again. Transfer to a mixing bowl and toss in a tbsp of EVOO.
Add in the onions, tomatoes, carrots, French beans, olives and any other vegetables that you like (feel free to use lettuce, celery, corn, even finely chopped boiled eggs!)
For the vinaigrette, whisk together the EVOO, Greek yogurt, Tata salt lite and pepper. Pour over the pasta and toss to combine.
Garnish with coriander or parsley leaves, and drizzle with olive oil. Serve chilled or at room temperature.