I have always had a habit of finding ways to “healthy up” recipes that catch my eye. For the most part, I’m successful in my attempts – though I wish I could say that success carries over to my baking adventures. As much as I would like to think there are ways to healthy up certain baked goods, I think it’s safe to agree that some desserts are best left alone to enjoy as they were meant to me (in moderation of course).
My friend Julie posted this tuna pasta salad recipe way back in 2011 and I remember having an instant craving for it when I saw it. Since she first posted it, I’ve actually made it several times – but with a few changes based on what I normally have in my fridge and pantry that makes it a little extra nutritious and perfect for a go-to lunch or dinner pasta salad that can carry you over a couple of days. Pasta salads are so good like that aren’t they?
I enjoyed this whole grain pasta salad over lettuce leaves and sliced tomato for a few lunches in a row. It’s full of good protein and fiber that leave you feeling full (in a good way) and it keeps really well in the fridge making it a good option for days you don’t really have the time to put into making a meal. I always like to toss it with a splash of vinegar or squeeze of lemon the next day to freshen it up. I love using Greek yogurt as a healthy swap in any creamy salad that typically uses mayo- if you haven’t tried it yet I encourage you to give it a try. Check out recipes like these Tangy Tuna Salad Wraps and my friend Liz’s Curried Chicken Salad with Apples for a little extra inspiration.