Ingredients:

  • 1 can (5 oz) Solid White Albacore Tuna
  • 1/2 cup Low-fat cottage cheese
  • 1/4 cup Non fat plain Greek yogurt
  • 2 oz Chickpea pasta
  • Celery
  • red onion
  • English cucumber
  • dill
  • 1 tbsp Dijon
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper

Instructions:

  1. Boil the chickpea pasta. Cook 2 oz pasta in salted water for 8 minutes until tender but still slightly firm to the bite. Note: This prevents it from falling apart when mixed.
  2. Shock and dry. Rinse the pasta under cold water immediately until cool to the touch. Drain and pat dry with a paper towel.
  3. Drain the tuna. Press 1 can of tuna against the lid until no more water drips out.
  4. Prep the vegetables. Dice 1/2 cup celery, 1/2 cup cucumber, and mince 1/4 cup red onion until they are uniform in size.
  5. Create the binder. In a small bowl, whisk 1/2 cup cottage cheese, 1/4 cup Greek yogurt, 1 tbsp Dijon, and 1 tbsp lemon juice until completely combined and smooth.
  6. Season the base. Stir in 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until spices are evenly distributed.
  7. Fold the protein. Add the tuna to the dressing and flake it gently with a fork until coated but still chunky.
  8. Combine the elements. Toss in the cooled pasta and chopped vegetables until everything is glistening and covered.
  9. Add the finish. Fold in 1 tbsp chopped fresh dill until the green flecks are visible throughout.
  10. Rest and chill. Let the salad sit for 5 minutes until the flavors have fully melded together.