Tuna Pasta Salad

Ingredients

• 1/3 cup plain Greek yogurt
• 1/4 cup extra virgin olive oil
• 3 Tbsp fresh lemon juice (plus 1 tsp lemon zest)
• 1 1/2 Tbsp chopped fresh dill (or 1 1/2 tsp dried dill)
• 1 tsp minced garlic ((1 clove))
• Salt (and black pepper)
• 8 oz. rotini pasta*
• 10 oz. tuna in oil, (drained)
• 1 pint grape tomatoes, (halved (red or multi color))
• 1 medium red bell pepper, (roasted, chopped)
• 1 1/2 cups chopped English cucumber ((about 1/2))
• 1/3 cup sliced kalamata olives
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley

Instructions

1. 1

   In a medium mixing bowl whisk together Greek yogurt, olive oil, lemon juice, lemon zest, dill, garlic and season with salt and pepper to taste. Transfer to fridge.

2. 2

   Cook pasta to al dente according to package directions in salted water. Before draining reserve 1/2 cup pasta water. Drain and spread out to cool on a greased baking sheet or parchment paper.

3. 3

   In a large salad bowl toss together pasta, tuna, tomatoes, bell pepper, cucumber, olives, red onion and parsley with the dressing.

4. 4

   Add splashes of reserved pasta water to thin as needed (note that it will thicken as it rests since the pasta will absorb more moisture). Taste for more salt and pepper as needed.

5. 5

   Store in the fridge up to 3 days. Thin with a little water or olive oil as desired.