Name: Creamy Tuna Pasta Salad With Greek Yogurt
Ingredients: 1/2 of 13 oz package of whole wheat rotini (or pasta of your choice); 2 cans light tuna, drained and flaked; 3 hard boiled eggs, chopped; 3 celery stalks, chopped (include celery leaves for more flavor); 1/2 cup plain 0% Greek Yogurt; 1 tablespoon light mayo (optional, can use more Greek yogurt instead); 1 tablespoon mustard; 1 1/2 teaspoon lemon pepper seasoning (I use a no salt added seasoning, check yours and adjust your additional salt); 1/8 teaspoon onion powder; couple of splashes of apple cider vinegar (I measured a cap full); salt and pepper to taste

Ingredients

1/2 of 13 oz package of whole wheat rotini (or pasta of your choice)
2 cans light tuna, drained and flaked
3 hard boiled eggs, chopped
3 celery stalks, chopped (include celery leaves for more flavor)
1/2 cup plain 0% Greek Yogurt
1 tablespoon light mayo (optional, can use more Greek yogurt instead)
1 tablespoon mustard
1 1/2 teaspoon lemon pepper seasoning (I use a no salt added seasoning, check yours and adjust your additional salt)
1/8 teaspoon onion powder
couple of splashes of apple cider vinegar (I measured a cap full)
salt and pepper to taste

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Instructions

Prepare your pasta according to directions. When cooked through, drain and set aside to cool.
To a large bowl add tuna, hard boiled eggs and celery.
Prepare your “dressing” by combining Greek yogurt, mayo, mustard, lemon pepper, onion powder, apple cider vinegar, salt and pepper.
Add your cooled pasta to large bowl along with your dressing. Gently stir to combine. Taste for salt and pepper and adjust.

Notes

Inspired and adapted from The Little Kitchen