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- 8 oz whole grain pasta - 2 cans tuna (5 oz each) - 1 cup cherry tomatoes - 1 cup cucumber - 1/2 cup bell pepper - 1/4 cup red onion - 1 cup cooked chickpeas - 1/4 cup plain Greek yogurt - 2 tablespoons olive oil - 2 tablespoons fresh lemon juice - Salt and pepper - Fresh parsley - Optional: Additional lemon wedges I love this High Protein Tuna Pasta Salad for its bright flavors and healthy ingredients. The whole grain pasta gives you energy and fiber. Tuna adds protein, making it filling and nutritious. The chickpeas add more protein and fiber, which helps you feel full longer. For the vegetables, I use cherry tomatoes, cucumber, bell pepper, and red onion. They bring color and crunch to the dish. The Greek yogurt in the dressing gives it a creamy texture without being heavy. You can easily change the ingredients to suit your taste. Want more greens? Add spinach or kale. Prefer a zesty kick? Toss in some jalapeños. With this recipe, you can customize it to make it your own. These ingredients together create a balanced meal that is easy to make. You can find the full recipe above to guide you through the steps! To start, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add 8 oz of whole grain pasta. Cook it until it’s al dente, which means it should be firm but not hard. Check the package for the exact time. After cooking, drain the pasta in a colander. Rinse it under cold water. This stops the cooking and cools it down. Set the pasta aside to drain completely. While the pasta cooks, chop your vegetables. Cut the cherry tomatoes in half. Dice the cucumber, bell pepper, and finely chop the red onion. Use a sharp knife for clean cuts. Place all the chopped veggies into a large mixing bowl. This colorful medley adds taste and crunch to your salad. Next, gently fold in 2 cans of drained and flaked tuna and 1 cup of cooked chickpeas. Be careful while mixing to keep the tuna and chickpeas intact. In a separate bowl, whisk together 1/4 cup of Greek yogurt, 2 tablespoons of olive oil, and 2 tablespoons of fresh lemon juice. Add a pinch of salt and pepper. This dressing is key to making your salad creamy and delicious. Now, add the cooled pasta to the bowl with the vegetables, tuna, and chickpeas. Drizzle your dressing over the mixture. Using a spatula, toss everything gently. This ensures all the flavors mix well. Give it a taste test. If it needs more salt or pepper, adjust it to your liking. Place a lid or plastic wrap over the bowl and refrigerate for at least 30 minutes. Chilling helps the flavors blend better. When ready to serve, dish out the salad into bowls. Garnish with fresh parsley for a pop of color. For an extra touch, offer lemon wedges on the side. This adds a nice, zesty kick to each bite. Enjoy your high protein tuna pasta salad! To cook the pasta just right, use these steps: - Boil a large pot of salted water. - Add the whole grain pasta and stir. - Cook until al dente, about 8-10 minutes. - Check the pasta by tasting it. It should be firm but not hard. - Drain the pasta in a colander. - Rinse it under cold water to stop cooking. Draining and rinsing are key to keeping pasta from being sticky. Always let the pasta drain fully. This way, it mixes well with other ingredients. Add herbs and spices to boost flavors. Fresh herbs like parsley or basil work great. You can also try dried herbs like oregano or thyme. These will give your salad a nice kick. For more protein, think about adding ingredients like diced chicken or beans. Chickpeas are already in the recipe, but you can add more if you like. They will make the salad heartier and more filling. Serve this salad in clear bowls to show off its colors. You can also use mason jars for a fun twist. They keep the salad fresh and portable. Pair it with light drinks like iced tea or lemonade. You could also serve it beside a simple green salad for a fuller meal. This makes for a tasty and healthy dining experience. For the full recipe, refer to the previous sections. Enjoy your cooking! {{image_4}} You can change the protein in this salad. Instead of tuna, try cooked chicken or tofu. Both options add great taste and nutrition. You can also mix in other veggies. Try carrots, spinach, or peas for a fresh twist. This makes your salad colorful and fun. If you want a lighter taste, use vinaigrette instead of Greek yogurt. A simple mix of olive oil, vinegar, and herbs works well. For a vegan option, replace Greek yogurt with cashew cream or avocado. Both choices keep it creamy and tasty without dairy. You can serve this salad in different ways. Wrap it in a tortilla for a tasty lunch. Or, make a sandwich with your favorite bread. Another idea is to enjoy it warm. Just heat the salad gently after mixing. This can change the dish into a cozy meal. To store leftover tuna pasta salad, place it in an airtight container. This keeps the salad fresh and tasty. Make sure to let it cool to room temperature before sealing. For best results, use glass or BPA-free plastic containers. These materials help maintain flavor and texture. Can you freeze tuna pasta salad? I do not recommend it. Freezing can change the texture of the pasta and veggies. If you must freeze it, separate the pasta from the salad. You can freeze the salad without pasta. For thawing, move it to the fridge overnight. This helps keep flavors intact. How long does it last in the fridge? Tuna pasta salad stays good for about 3 to 5 days. Always check for signs of spoilage. Look for changes in color, texture, or smell. If it looks or smells off, throw it away. Enjoy your meal safely! It takes about 15 minutes to prep and 30 minutes to chill. This means you can have a healthy meal ready in 45 minutes. You cook the pasta while you chop your veggies. After mixing everything, let it chill for at least 30 minutes to let the flavors blend. Yes, but there are some things to think about. Tuna in oil can add flavor and richness. However, it also has more calories and fat. If you're watching your intake, use tuna in water instead. This option is lighter, lower in fat, and still packed with protein. You can boost the protein with several options. Try adding cooked chicken, shrimp, or even a scoop of cottage cheese. Edamame or extra chickpeas also work well. These additions make your meal heartier and keep you full longer. Yes, you can make it gluten-free. Use gluten-free pasta made from rice or quinoa. Many brands offer great taste and texture. Just check the package to ensure it fits your dietary needs. You can prepare it a day in advance. Just make sure to store it in an airtight container. The salad will taste even better after sitting overnight. This lets all the flavors mix well. When you’re ready to eat, just take it out and enjoy! For the full recipe, check the section above. This guide covered everything you need for a tasty tuna pasta salad. We discussed ingredients, yummy dressings, and handy tips for cooking. You learned how to mix flavors and even make variations to fit your taste. Remember to store leftovers properly and enjoy this dish at any time. With these steps, you can create a healthy meal that impresses. Dive in, experiment, and savor each bite. Happy cooking!

High Protein Tuna Pasta Salad

Discover the delicious High Protein Tuna Pasta Salad that's perfect for a nutritious meal or a refreshing side dish! Packed with whole grain pasta, vibrant veggies, and creamy Greek yogurt, this salad is not only filling but also a great source of protein. Quick and easy to prepare, it's ideal for meal prep. Click through to explore the full recipe and create a colorful, flavorful dish that everyone will love!
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Ingredients
  

8 oz whole grain pasta (e.g., fusilli or penne)

2 cans (5 oz each) tuna in water, drained and flaked

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup bell pepper, diced (any color for a vibrant look)

1/4 cup red onion, finely chopped

1 cup cooked chickpeas (canned or pre-cooked)

1/4 cup plain Greek yogurt

2 tablespoons olive oil

2 tablespoons fresh lemon juice

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring a generous amount of salted water to a rolling boil. Add the whole grain pasta and cook according to the package instructions until it reaches an al dente texture (firm to the bite). Once cooked, drain the pasta in a colander and rinse it under cold running water to halt the cooking process and cool it down. Set aside to drain completely.

    Prepare the Vegetables: While the pasta is cooking, take the time to chop the cherry tomatoes in half, dice the cucumber, bell pepper, and finely chop the red onion. Transfer all the chopped vegetables into a large mixing bowl, combining them for a colorful medley.

      Combine Ingredients: Gently fold the drained and flaked tuna and the cooked chickpeas into the bowl of diced vegetables. Stir carefully to maintain the integrity of the tuna and chickpeas.

        Make the Dressing: In a separate small bowl, whisk together the creamy Greek yogurt, extra virgin olive oil, lemon juice, a pinch of salt, and freshly ground black pepper until the mixture is smooth and well blended.

          Mix it All Together: Add the cooled pasta to the bowl with the vegetable, tuna, and chickpea mixture. Drizzle the dressing over everything. Using a spatula, gently toss the ingredients together until everything is evenly coated and the flavors begin to meld.

            Adjust Seasoning: Give the salad a taste test and adjust the seasoning, adding more salt or pepper as needed for your preference.

              Chill and Serve: Cover the mixing bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to intensify. When ready to serve, dish out the salad into bowls and garnish with freshly chopped parsley for a pop of color and flavor.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4

                  - Presentation Tips: For an appealing presentation, serve the salad in clear glass bowls to showcase the colorful ingredients, and offer additional lemon wedges on the side for a fresh squeeze of citrus.