THIS IS NEW AND DIFFERENT!! Love tuna pasta salad but feel too guilty eating it? Check out this amazing recipe that you can make GUILT-FREE!!! Definitely a summer staple for cookouts or even lunch in the office!
For the Pasta Salad:
8 ounces(2 cups) dry chickpea pasta(such as Banza Brand)
2 (5 ounces) cans albacore white tuna – drained
2 large ribs Celery – finely sliced (about ¾ cup)
3 medium Green Onions (dark & light green parts only) – thinly sliced (about 1/3 cup)
1 1/4 cup Frozen Peas – thawed
1/2 small Red Onion - finely chopped (about scant 1/2 cup)
2 tablespoons: Chopped Fresh Dill & Chopped Flat-leaf Parsley, plus more for garnish
2 tablespoons Freshly Grated Parmesan or nutritional yeast if dairy free – plus more for garnish
Sea Salt & Ground Black Pepper – to taste
3 medium avocados diced
For the Dressing:
2/3 cup Greek Yogurt (or dairy free yogurt)
1/3 cup olive oil or avocado mayonnaise
1 tablespoon Fresh Lemon Juice
2 teaspoon Dijon Mustard
2 teaspoon Granulated Sugar
¼ teaspoon Celery Seed
¼ teaspoon Sweet Paprika – plus more for garnish
Boil pasta: Add 2 1/2 quarts (10 cups) of water to a large pot and bring water to a boil. Season water with 1 tablespoon of kosher salt. Add the pasta and cook for 1 minute PAST al dente according to package instructions. Drain pasta and rinse it with cold water to stop the pasta from cooking. Drain again and allow the pasta to cool.
Mix the dressing: In a small bowl, combine all the ingredients for the dressing. Season with 1 teaspoon of sea salt and ½ teaspoon of pepper. Whisk well to thoroughly combine.
Assemble pasta salad: In a large bowl, add the cooked and cooled pasta, tuna, celery, green onions, peas, red onion, avocado, dill, parsley, and parmesan. Toss to combine.
Add dressing: Pour HALF of the dressing over the pasta mixture. Toss well to evenly coat. Taste the pasta salad and adjust for seasoning.
Refrigerate: Cover the pasta salad and the remaining dressing. Place both in the refrigerator and allow to chill for 2-3 hours, or until cold.
Serve: Remove the salad from the refrigerator and let it sit on the counter for about 20 minutes to remove the chill. Just before serving, stir in the remaining dressing. Garnish with fresh dill, paprika, and a sprinkle of parmesan. Serve immediately and enjoy!