This is a great summer salad – but honestly, we eat it all year long. I hope you enjoy!
This Tuna Pasta Salad is surprisingly light, healthy, and absolutely yummy on a hot, summer day.
(we experiment with various kinds of pasta)
1-2 cans of canned tuna in brine drained
Green olives sliced
1 1/2 cups of plain yogurt
1 1/2 cups of sour cream or mayonnaise
salt (to taste)
Fresh tomato chunks
A few leaves of lettuce<
(optional ingredients: chicken breast instead of tuna, diced carrots, potatoes, and sugar peas slightly cooked, diced red bell pepper)
Cook pasta and drain
Add tuna, corn, optional veggies, pickles, olives, yogurt, sour cream and basil. Mix well. (add more yogurt and/or sour cream if needed. It should be creamy). Salt to taste.
Mix well and chill.
On a plate arrange a bed of lettuce leaves
Spoon enough salad to cover
Top with tomato chunks
Pour olive oil over the top
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