With all of the awesome weather we’ve been having, it’s been making me want summer. Not necessarily the blazing Texas heat that everyone wants when it’s 50 degrees and windy in February, which we then complain about by mid-July. But the things that come along with summer, like weekends at the pool, spending time on the patio, and cooking out. One of my favorite side dishes when we cook out is pasta salad. (Potato salad actually takes the number one spot, but a recipe post about that will probably come later on!) I was in a ‘summery’ mood this week, and made a rendition of a pasta salad we always made in Wisconsin!
Normally I’d make this with baby shrimp, but we didn’t have any of that in our pantry. Next time! This has got a bunch of veggies in it, and uses some of my asparagus pesto as the seasoning. If you don’t want to spend the time making the pesto, you can buy my favorite pesto blend at the store!
For those Greek yogurt skeptics, I swear you can’t taste the difference when you don’t use Miracle Whip or Mayo! Just give it a try. Please?
Tuna Pesto Pasta Salad
- 2.5 cups dry whole wheat shell pasta
- 2 5 oz cans of tuna in water
- 1/2 cup red onion, diced
- 1/2 cup red pepper, diced
- 1 1/4 cup frozen peas, thawed
- 1 cup broccoli, diced
- 3/4 cups plain non-fat Chobani Greek yogurt (adjust for how creamy you like your pasta salads)
- 1/2 cup pesto of choice, or asparagus pesto
- salt and pepper
- Boil a large pot of water, and cook pasta shells until done. Cool to room temperature.
- Drain tuna from cans. In a large bowl, add all ingredients. Mix well, adding salt and pepper to taste.
- Chill and serve.
What is your favorite cookout side dish?