My Top Picks Meatless

Tuna Pasta Salad (easy)

High in protein and packed full of flavor.
Serve with warm dinner rolls or crusty bread.

Ingredients

Dressing

  • 1 c. low-fat cottage cheese
  • 1/2 c. mayonnaise (Hellman’s)
  • 2 Tbls. red wine vinegar
  • 2 t. Dijon mustard
  • 1 t. dried dill
  • 1 t. garlic powder
  • 1 t. onion powder
  • 1/2 t. black pepper
  • salt to taste

Tuna Salad

  • 8 oz. dry spiral pasta (we like whole wheat)
  • 2 (5-oz.) cans albacore tuna in water, drained slightly
  • 1 c. frozen peas
  • 15.5- oz. can of white kidney beans, drained
  • 4 lg. hard-boiled eggs, chopped
  • 2 scallions, thinly sliced

Instructions

To make dressing, add cottage cheese, mayonnaise, Dijon, red wine vinegar and seasonings to a small food processor or blender. Blend until completely smooth, scraping down the sides as needed. Set aside.

Cook pasta according to the package directions (don’t want it to be al dente). Once the pasta is fully cooked, rinse it with cold water to stop the cooking and drain well.

While the pasta is cooking, add both cans of tuna to a large bowl. Break up any big chunks of tuna with a fork.

Rinse the peas under hot water, drain well, and add them to the bowl.

Rinse and drain the beans and add them to the bowl, along with chopped hard-boiled eggs and scallion onions.

Add dressing to all ingredients in the large bowl and gently stir everything together until it is well combined.

Taste and adjust the salt and pepper.

NOTE: Serves 6-8

You can use any pasta of your choice.