Tuna Noodle Salad

Servings: 2 | Serving size: about 2 1/2 cups salad as an entree

Cooking Time: 30 minutes | Chilling time: 60 minutes

This recipe can be multiplied and keeps well, refrigerated, for 2-3 days.

Ingredients

• 3 quarts water
• 8 ounces whole wheat or gluten-free pasta (fusilli, shells, or elbows)
• 2 5-ounce cans low sodium tuna (packed in water)
• 3 large ribs celery (finely diced)
• 1 medium green bell pepper (finely diced)
• 1 1/3 cup frozen peas
• 1 avocado (about 8 ounces)
• 4 Tbsp nonfat plain Greek yogurt
• 1 tsp dried oregano
• 1/2 tsp salt
• fresh ground black pepper to taste
• 1 Tbsp Worcestershire sauce
• 1 tsp ground mustard

Place the water in a large pot over high heat.

When the water boils add the pasta. Cook according to package instructions until the pasta is just al dente.

While the pasta is cooking, in a large bowl, mash together the avocado and yogurt until smooth.

Add the celery, green pepper, peas, oregano, salt, pepper, Worcestershire sauce, mustard, and the tuna with the water from the cans to the bowl and mix together well.

When the pasta is cooked, drain and rinse under cold water.

Shake dry and add to the bowl with the tuna mixture.

Fold together until well blended and chill.