Tuna Whole Wheat Pasta Salad

With 426 kcal and 34g of protein, it supports post-workout muscle recovery and provides long-lasting satiety due to its high fiber content.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 60g whole wheat pasta (dry) · 222 kcal in the whole recipe
• 80g canned tuna in water (drained) · 93 kcal in the whole recipe
• 50g boiled corn · 48 kcal in the whole recipe
• 1/2 red bell pepper · 19 kcal in the whole recipe
• 40g strained yogurt · 38 kcal in the whole recipe
• 1/4 lemon (juiced) · 6 kcal in the whole recipe
• Salt, black pepper, dill

Method

1. Fill a large pot with 4 cups of water and turn the stove to high heat.

   

2. Once the water starts boiling vigorously, drop in 60 grams of whole wheat pasta.

   

3. Boil the pasta for about 10 minutes; split one with a fork to check if it is soft inside.

   

4. Drain the cooked pasta using a colander and run cold water over it to bring it to room temperature.

   

5. Wash the red pepper, remove the seeds, and chop it into small cubes with a knife.

   

6. Place the drained tuna, boiled corn, and chopped peppers into a large bowl.

   

7. In a separate small bowl, mix the strained yogurt, lemon juice, salt, and black pepper until smooth.

   

8. Add the cooled pasta to the bowl, pour the prepared sauce over it, and mix until all ingredients are well combined.

   

9. Sprinkle with finely chopped dill and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.