Ingredients

1 lb uncooked rotini or fusilli pasta (use a gluten-free variety if necessary)

2 five-ounce cans tuna, drained

1 red bell pepper, diced

1 cup grated carrot

1 cup diced celery

1/2 cup small-dice red onion

1 cup plain Greek yogurt

1 cup mayonnaise

3 tablespoons sweet pickle relish

2-3 tablespoons sriracha, or your favourite hot sauce (adjust amount to taste)

2 tablespoons apple cider vinegar

1 teaspoon sea salt (or to taste)

1/2 teaspoon black pepper

Instructions

Step 1: Cook the pasta. Bring a large pot of water to a boil and cook the pasta according to package instructions. Once cooked, drain the hot water and rinse the pasta with cold water to stop the cooking process and reduce stickiness. Let it drain well.

Step 2: Make the dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise, sweet pickle relish, sriracha or hot sauce, apple cider vinegar, sea salt, and black pepper until smooth and well combined.

Step 3: Assemble the salad. In a large bowl, combine the cooked pasta, drained tuna, diced red bell pepper, grated carrot, diced celery, and red onion. Gently fold in the dressing until all ingredients are evenly coated.

Step 4: Chill before serving. Cover the salad and refrigerate for at least one hour to allow the flavors to meld. Serve cold.

Tips & Variations

For extra crunch, add chopped celery seeds or toasted nuts like walnuts or almonds.

Use low-fat mayonnaise or substitute with extra Greek yogurt for a lighter version.

Adjust the spiciness by varying the amount of sriracha or using a milder hot sauce.

Swap tuna for cooked shredded chicken or canned salmon for a protein variation.

Use colorful bell peppers like yellow or orange to make the salad more vibrant.

FAQs

Can I make the pasta salad ahead of time?

Yes, it actually tastes better after chilling for at least an hour to let the flavors meld. You can prepare it up to 24 hours in advance and keep it refrigerated.