Ingredients

The following ingredients have 6 Servings
  • 2 1/2 cups of cooked small pasta such as shells or elbows
  • 3/4 cup diced celery - about 3 stalks
  • 3/4 cup diced bell pepper (red, or green)
  • 1/2 cup diced carrots (about 1 large)
  • 1/2 cup chopped onion
  • 1 can tuna
  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 Tablespoon mustard
  • 1 Teaspoon coconut sugar or honey
  • 2 Tablespoons apple cider vinegar

Instruction

  • Cook the pasta according to package instructions.
  • While the pasta is cooking, cut up the vegetables and place them in a large bowl.
  • Combine the dressing ingredients (mayonnaise, Greek yogurt, mustard, sugar and vinegar),
  • Drain the tuna and place it in the same bowl as the vegetables.
  • Drain the cooked pasta and rinse it under cold water and set it aside to cool.
  • Once the pasta is at room temperature add it to the bowl with the tuna and vegetables.
  • Add half of the dressing and store the salad in the refrigerator until 10 to 15 minutes  before serving. Stir in the remaining dressing.