Tuna Pasta Salad

Time: 30 min Servings: 6

Ingredients

8 oz. whole grain rotini pasta (dry)

10 oz. light tuna in oil, drained

1 medium zucchini, chopped

2 cups cherry or grape tomatoes, halved

1 medium red bell pepper, chopped

1/4 cup red onion, diced

20 medium black pitted olives, low-sodium, sliced

Dressing

1/3 cup plain Greek yogurt (2% or less)

1/4 cup extra virgin olive oil

1 tsp lemon zest

3 Tbsp lemon juice

1 Tbsp fresh parsley, chopped

1 garlic clove, minced

1/4 tsp sea salt

1/8 tsp black pepper

Cook pasta al dente according to package. Before draining, reserve 1/2 cup of pasta water. Drain and let cool.
In a small mixing bowl, whisk together yogurt, olive oil, lemon juice and zest, parsley, garlic, and salt and pepper.
In a large bowl, toss together pasta, tuna, zucchini, tomatoes, bell pepper, onion, and olives with the dressing.
Add reserved pasta water to thin as needed. Enjoy.

Pasta: other shapes and types of pasta will work, such as lentil, whole wheat, legume, chickpea, and quinoa.
Herbs: fresh dill or basil also works well in dressing.
Optional: add 1/4 cup crumbled reduced-fat feta to the salad.
Storage: store in the fridge up to 3 days.