Description
This high-protein tuna pasta salad is a nutritious, gourmet-style meal that is perfect for meal prep or busy weekdays. Combining protein-rich pasta, hearty albacore tuna, creamy cannellini beans, and hard-boiled eggs, this salad is tossed in a velvety, house-made creamy dressing. It offers a perfect balance of tangy, savory, and fresh flavors, providing a satiating experience that requires minimal effort in the kitchen.
Ingredients
8 ounces dry protein pasta
2 5-ounce cans albacore tuna in water, drained
1 15.5-ounce can cannellini beans, drained and rinsed
4 large hard-boiled eggs, chopped
2 scallions, thinly sliced
1 cup frozen peas, thawed
1 cup whole milk cottage cheese
1/2 cup mayonnaise
3 tbsp apple cider vinegar (alcohol-free substitute for red wine vinegar)
2 tsp Dijon mustard
1 tsp dried dill
1 tsp garlic powder
1 tsp onion powder
Instructions
Cook the protein pasta according to package directions, rinse with cold water, and drain well.
Combine cottage cheese, mayonnaise, Dijon mustard, apple cider vinegar, dried dill, garlic powder, and onion powder in a food processor.
Blend the dressing mixture until completely smooth and velvety.
In a large mixing bowl, combine the cooked pasta, drained tuna, cannellini beans, chopped hard-boiled eggs, sliced scallions, and peas.
Pour the creamy sauce over the salad ingredients.
Toss everything gently until well-coated and evenly distributed.
Refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Feel free to add diced celery or bell pepper for extra crunch. Ensure you use an alcohol-free vinegar substitute like apple cider vinegar to keep the dish compliant.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Boiling and Blending
- Cuisine: American