Pasta Salad With Tuna Chickpeas And Lemon Mint Dressing Food

MEDITERRANEAN TUNA PASTA SALAD (NO MAYO)

Mediterranean Tuna Pasta Salad (No Mayo) image

This Mediterranean-style Tuna Pasta Salad is a healthy and lighter version of classic pasta salad packed with protein-rich tuna tossed with the best lemon yogurt vinaigrette. This no-mayo tuna pasta salad is an easy make-ahead recipe perfect served as a side dish, easy lunch or dinner.

Provided by Chef Kathy McDaniel

Time 16m

Number Of Ingredients 15

Ingredients

12 ounces short pasta (rotini, penne, farfalle)
2 (5-ounces) canned solid white tuna (in water)
1/2 cup diced onions
1 pint grape tomatoes, halved
1/2 cup Kalamata olives, pitted
1 cup diced cucumber
3 tablespoons capers, drained
3 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
2 tablespoons plain yogurt
1/2 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon chopped parsley

Steps:

Whisk together the vinaigrette ingredients.
Cook the pasta according to package directions until al dente. Rinse in cold water.
Combine all the ingredients in a large bowl. Add the vinaigrette and toss well to combine. Serve (See Note)

Nutrition Facts : Calories 238 kcal, Carbohydrate 29 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 522 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

PASTA SALAD WITH TUNA, CHICKPEAS, AND LEMON-MINT DRESSING

Pasta Salad With Tuna, Chickpeas, and Lemon-Mint Dressing image

Make and share this Pasta Salad With Tuna, Chickpeas, and Lemon-Mint Dressing recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Cholesterol

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

12 ounces fusilli pasta
3/4 cup frozen peas
1 1/2 teaspoons grated lemon zest
3 tablespoons fresh lemon juice, plus more to taste
1/4 cup low sodium chicken broth or 1/4 cup vegetable broth
2 tablespoons chopped of fresh mint
2 teaspoons thinly sliced mint
3 tablespoons finely chopped fresh flat leaf parsley
1/4 cup finely chopped shallot
salt
freshly ground black pepper
1/4 cup olive oil
1 (6 ounce) can tuna packed in oil, drained and broken into pieces
1 cup chickpeas, drained (canned or freshly cooked)

Steps:

Bring a bit pot of salted water to a boil; add in pasta and cook according to package directions for al dente; adding peas during the last 5 minutes of cooking; drain the pasta and peas, then rinse briefly to cool; set aside in a colander to drain completely.
Meanwhile, combine lemon zest, 3 tablespoons lemon juice, broth, 2 tablespoons chopped mint, parsley, and shallots in a big bowl.
Season with salt and pepper to taste.
Slowly drizzle in the olive oil, whisking constantly, to form and emulsified vinaigrette.
Add the pasta and peas to the vinaigrette along with the tuna and chickpeas.
Toss well; season with salt and pepper, and refrigerate for at least 1 hour or up to overnight.
Before serving, add more lemon juice, salt, and pepper; stir in the sliced mint.

Nutrition Facts : Calories 628.3, Fat 19.2, SaturatedFat 2.9, Cholesterol 7.7, Sodium 373.3, Carbohydrate 84.5, Fiber 7, Sugar 3.3, Protein 28.7

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