Ingredients

The following ingredients have 4 Servings
  • 1 cup coconut yogurt (Sub greek yogurt if tolerated. I use this)
  • Juice of lemon
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp chopped fresh dill
  • 1 5oz can tuna
  • 6 oz gluten-free elbow pasta, cooked and cooled (use this for paleo/AIP)
  • 2 stalks celery, chopped
  • 1/2 cucumber, diced
  • 1/4 cup frozen peas (brought to room temperature, omit for AIP)
  • 1/2 red onion, diced

Instruction

  • Prepare the dressing by combining the yogurt, lemon juice, garlic, salt, pepper and dill. Stir to combine and set aside.
  • Drain the canned tuna and add to a large bowl. Mash with a fork to break up the tuna.
  •  Add the cooked pasta, celery, cucumber, frozen peas, and red onion and stir to combine. Add the yogurt dressing and stir well to fully combine and coat the pasta salad.
  • Serve fresh topped with additional salt and pepper if desired.