Tired of packing the same old lunch? I pack a lunch every day. It always seems to be difficult to come up with new, easy ideas. Here is a quick, healthy pasta salad. The recipe makes a good-sized batch that you can pack up in your lunchbox for the week! The dressing is light with a bright, lemony flavor alongside the sweetness of the peas and crunch of celery. Pack up a container of this with some carrot sticks and fresh fruit and you are ready for the week with a new, non-boring lunch.
Zest your lemon and then cut in half to juice.
Add all of the dressing ingredients to the bowl. A shortcut I like to use is freeze dried parsley. It is in the produce section of the grocery store. It tastes great and then you don’t waste a bunch if you don’t need it for other recipes throughout the week.
- zest and juice of 1 lemon
- 1 tbsp parsley
- 1 cup plain nonfat Greek yogurt
- ¼ cup dijon mustard
- salt and black pepper to taste
- 12 oz can of albacore tuna, drained and well flaked
- 3-4 stalks of celery, chopped
- 3 tbsp finely chopped onion
- 12 oz gluten free pasta
- 1 cup frozen sweet peas
- 1 cup quartered cherry or grape tomatoes
- optional: sharp cheddar cut into tiny cubes
- Cook pasta using package directions for the brand you buy. When the pasta is done, drain and rinse with cold water. Let drain and set aside.
- In a large bowl, add yogurt, dijon mustard, lemon juice, lemon zest, salt, pepper, and parsley. Mix well to combine.
- Chop celery, finely chop onions, and quarter tomatoes. Add them to the bowl of dressing.
- Measure out 1 cup of frozen peas and add to the bowl.
- Drain tuna well and use a fork to flake.
- Add to the bowl and mix everything together.
- Add the pasta and combine with the dressing and veggies.
- Optional: cube up sharp cheddar and mix in.