Ingredients:

  • 1 lb (450g) Bow-tie or Rotini pasta
  • 2 cans (5 oz / 142g each) Chunk light tuna in water, drained well
  • ½ cup (115g) Mayonnaise
  • ¼ cup (60g) Plain Greek yogurt
  • 2 tbsp (30ml) Sriracha
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tsp (5g) Garlic powder
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper
  • 1 medium (50g) Jalapeño, finely diced
  • ½ cup (50g) Red onion, finely minced
  • ½ cup (60g) Celery, diced
  • ¼ cup (15g) Fresh parsley, chopped
  • 2 tbsp (30g) Dill pickles, minced

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually 1 minute less than package instructions). Drain in a colander and rinse with cold water immediately to stop the cooking process.
  2. In a large mixing bowl, combine the mayonnaise, Greek yogurt, sriracha, lemon juice, garlic powder, salt, and pepper. Whisk until the mixture is velvety and consistent in color.
  3. Add the drained tuna, diced jalapeños, red onion, celery, pickles, and parsley to the dressing and stir gently to combine.
  4. Fold in the cooled pasta, stirring carefully to ensure the noodles are coated without breaking.
  5. Chill the salad in the refrigerator for 30 minutes before serving to allow flavors to fuse.