High Protein Tuna Pasta Salad

Name: High Protein Tuna Pasta Salad
Total time: 20 min
Yield: 8 servings
Ingredients: 200 g pasta; 4 ea eggs; 235 g canned cannellini beans; 200 g fat-free cottage cheese; 115 g Greek yoghurt; 5 ml Dijon mustard; 200 g canned tuna; 180 g canned sweetcorn; 4 ea gherkins; 45 g spring onions; 100 g celery; 120 g cherry tomatoes; 90 g cucumber; 45 ml apple cider vinegar; 5 g fresh dill; 2 ea garlic cloves; 40 g red onion

Recipe from Hungry Healthy Happy by Dannii · original post · full recipe on hungryhealthyhappy.com

A protein-packed tuna pasta salad with eggs, beans and crunchy vegetables in a creamy cottage cheese and yoghurt dressing. Great for meal prep.

Serves 8 20 minKid-friendly

SeafoodFishPastaSalad

Ingredients

pasta200 g
eggs4 ea
canned cannellini beans — drained235 g
fat-free cottage cheese200 g
Greek yoghurt115 g
Dijon mustard5 ml
canned tuna — drained200 g
canned sweetcorn — drained180 g
gherkins — diced4 ea
spring onions — 3; chopped45 g
celery — diced100 g
cherry tomatoes — 8; diced

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegetarian
High Protein Chickpea Pasta Salad
- 240 g Canned chickpeas instead of canned tuna
Drain the chickpeas and roughly crush them with a fork before folding through; no cooking needed.
Gluten-free
- 200 g Gluten-free pasta instead of pasta
Cook the gluten-free pasta to al dente and rinse well under cold water so it does not stick.
Dairy-free
- 200 g Silken tofu instead of fat-free cottage cheese
- 115 g Soy yoghurt instead of Greek yoghurt
Blend the silken tofu and soy yoghurt with the beans exactly as written.

Swaps are suggestions — check labels if you are cooking for an allergy.

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Not priced

pasta · 200 g
eggs · 4 items
canned cannellini beans · 235 g
fat-free cottage cheese · 200 g
Greek yoghurt · 115 g
Dijon mustard · 5 ml
canned tuna · 200 g
canned sweetcorn · 180 g
gherkins · 4 items
spring onions · 45 g
celery · 100 g
cherry tomatoes · 120 g
cucumber · 90 g
apple cider vinegar · 45 ml
fresh dill · 5 g
garlic cloves · 2 items
red onion · 40 g

Method

Cook the pasta according to the packet instructions (about 10 minutes). Drain and rinse under cold water.
At the same time, hard boil the eggs (about 10 minutes).
Put the beans, yoghurt, cottage cheese, garlic and mustard in a food processor and blend until smooth.
Peel and finely chop the cooled eggs.
Put the bean mixture and eggs in a large bowl with the pasta.
Add the tuna, sweetcorn, gherkins, spring onions, celery, tomatoes, cucumber, vinegar, dill, red onion and a pinch of salt and pepper.
Mix well and serve, or keep in the fridge for meal prep.