Serves 8
372 cal · 150 min
Quick 'N Cool Summer Salad
Recipe GLPRe9ad7eabc56995
A refreshing chilled salad combining tender pasta, flaked tuna, and crisp vegetables with a creamy yogurt-based dressing. Perfect for warm weather meals and easy to prepare ahead.
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Ingredients
14 ounces Elbow macaroni
1 can (14.5 oz) Canned low-sodium green beans, drained
1 can (6.5 oz) Canned tuna in water, drained and flaked
1 cup Diced cheese
½ cup Diced sweet pickles
½ cup Diced onion
1 cup Plain low-fat yogurt
½ cup Light mayonnaise
1½ tablespoons Fresh lemon juice
¼ teaspoon Salt
¼ teaspoon Black pepper
Directions
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until tender. Drain and rinse with cold water to cool completely, then transfer to a large mixing bowl.
Drain the canned green beans and add them to the cooled pasta.
Drain the canned tuna, flake it with a fork, and add it to the bowl.
Add the diced cheese, sweet pickles, and onion to the bowl with the pasta and tuna.
In a separate small bowl, whisk together the plain yogurt, light mayonnaise, and lemon juice until smooth.
Pour the dressing over the pasta mixture and toss gently until all ingredients are evenly coated.
Season with salt and black pepper to taste, stirring well to distribute the seasonings.
Cover and refrigerate for at least 2 hours before serving to allow flavors to meld. For extra freshness and texture, you may stir in diced carrots if desired before serving.
