Cook’s Notes: Look, Ma, no mayonnaise. Plain yogurt makes a tangy dressing. Carrots substitute for cheese cubes in this healthful version of a favorite dish. I had a craving for tuna pasta salad but didn’t want one loaded with fat. This fits the bill nicely and is ready quickly.
8 oz elbow macaroni, cooked with 1 T salt according to package directions (boil for 6 to 7 minutes) and drained
1 cup plain non-fat yogurt
2 T (1/8 cup or 1 oz) cider vinegar or rice wine vinegar
1 T mustard
1 tsp Herbes de Provence or other seasoning blend
1 tsp garlic powder (Garlic Garni)
Ground black pepper to taste
2 cups green peas, thawed
1 cup grape tomatoes
12 baby carrots, diced
1/3 cup picked red onion, diced (link)
While the pasta cooks, prepare the dressing in a large bowl: Combine yogurt, vinegar, mustard, seasoning blend, garlic powder, and ground black pepper. Stir until smooth.
Drain pasta. Add cooked pasta to dressing. Add diced vegetables; stir well to combine. Keep covered in the refrigerator.
Optional: Add 12 oz canned tuna, drained and flaked with a fork, to the pasta salad.
Source: Adapted from a recipe by “Kittencal” on recipezaar (recipe #69220).