Green Tuna Pasta Salad
Serves 3
10 mins prep
15 mins cook
0 mins total
0 servings
ozasparaguschopped into bite-sized pieces -root end discarded
ozbowtie pastaabout 2 cups
cupparsley
cupbasil
cupcilantro
lemonfor juice
tbspdijon mustard
clovegarlic
cupavocadoabout half of a large avocado
cupwater
tspsalt
tsppepperground
5 ozcanned tuna10 oz. total
cupsun-dried tomatoeschopped
cupred onionchopped, sub shallots
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Bring a large pot of water to boil. Add the asparagus and pasta to the water at the same time, with a generous pinch of salt. Continue to cook until the pasta is cooked through, and then drain and cover the pasta and asparagus with a lid until ready to use.
To a food processor, add the parsley, basil, cilantro, juice from half a lemon, mustard, garlic, Greek yogurt, avocado, water, salt and pepper. Process until smooth, scraping down the sides as needed, for about 5 minutes until smooth.
To a large bowl, add the cooked pasta, asparagus, tuna, sun dried tomatoes, red onion and blended sauce. Toss well to mix everything together.
Divide the pasta salad between three meal prep containers.
Storage, reheating and serving notes: This pasta salad lasts for up to four days in the fridge. It’s best to eat cold or at room temperature, but you can reheat it in the microwave if you want. This meal is not freezer friendly.