Description
A superb summer salad that’s super hearty, healthy AND delicious! This salad is the perfect thing to bring to your next picnic or barbecue.
Ingredients
Scale
For the salad:
- 8 oz. macaroni or small shells pasta – recommend chickpea or whole wheat pasta
- 7 oz. canned albacore tuna, packed in water, drained
- 2 ribs of celery, chopped
- 1 cup chopped blanched broccoli (or frozen, thawed)
- 1 carrot, peeled & chopped
- 1/2 cup finely chopped vidalia onion (or red onion)
- 2 hard boiled eggs, peeled & chopped
For the dressing:
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 – 2 teaspoons prepared mustard
- 1/4 – 1/2 teaspoon onion powder
- 1/4 – 1/2 teaspoon granulated garlic
- 1/4 teaspoon salt (or to taste)
- Snipped fresh fennel and/or dill and fresh ground pepper, to taste
Instructions
- Cook the pasta according to the package directions. Drain and rinse with cool water.
- Stir together the pasta with the rest of the salad ingredients in a large bowl.
- In a small bowl, whisk together the dressing ingredients, then drizzle the dressing over and toss to coat all the pieces of the salad. Taste and add salt, pepper, fennel or dill to your liking. Enjoy!
Notes
Adapted from Tastes Better from Scratch
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