Tuna pasta crisp vegetables and a light creamy dressing make an affordable lunch that keeps well.
Ingredients
- 12 oz rotini
- 2 cans tuna
- 1 cup peas
- 2 celery stalks
- 1 cup cherry tomatoes
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
Instructions
- Cook pasta and cool.
- Whisk yogurt mayonnaise lemon salt and pepper.
- Combine pasta tuna peas celery and tomatoes.
- Fold in dressing.
- Chill 30 minutes.
- Adjust seasoning.
Professional Notes
- Read the complete recipe before starting and measure all ingredients in advance.
- Times are estimates; use appearance, texture and safe internal temperature to confirm doneness.
Storage and Reheating
Cool leftovers promptly, refrigerate in a covered container, and use within 3 to 4 days. Reheat applicable leftovers to 165°F (74°C).
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