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Bowl of high protein tuna pasta salad with cottage cheese dressing and dill, no mayo
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High Protein Tuna Pasta Salad

A creamy high protein tuna pasta salad with no mayo, built on tuna, cottage cheese and whole wheat pasta. About 36g protein per serving.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 330 g 3 cans, 5 oz each light tuna in water, drained
  • 227 g 8 oz whole wheat rotini or elbow pasta, dry
  • 340 g 1½ cups low-fat (2%) cottage cheese
  • 260 g 1 cup frozen peas, thawed
  • 2 stalks celery finely diced
  • ¼ cup red onion finely diced
  • 1 lemon juiced
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh dill chopped
  • Black pepper to taste

Method
 

  1. Cook the pasta in well-salted water until just al dente. Drain, rinse briefly under cold water, and let cool completely.
  2. Drain the tuna thoroughly, pressing out the water, and flake it into a large bowl. Season with pepper.
  3. Whisk the lemon juice, olive oil and Dijon mustard together, then stir in the cottage cheese.
  4. Add the cooled pasta, tuna, peas, celery and red onion to the dressing. Toss gently to coat.
  5. Fold in the dill and adjust seasoning. Chill at least 15 minutes before serving.

Notes

  • Using low-sodium cottage cheese meaningfully lowers the sodium total.
  • Keeps 3 days refrigerated; not suitable for freezing.