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Ranch Tuna Pasta Salad
Ranch Tuna Pasta Salad
Recipe makes 6 meals
Nutrition Profile
Calories: 360kcalCarbohydrates: 56gProtein: 33gFat: 2g
Ingredients
- 14.5 oz box Pasta brand: Barilla Protein Plus
- 20 oz Tuna in Water
- 1.5 cup Plain Greek Yogurt
- 1/2 cup Fat Free Milk
- 1/2 lb Tomatoes chopped
- 1 small Red Onion chopped
- 5 oz Carrot sliced
- 1 oz Ranch Seasoning
- 1 tbsp White Vinegar
- 2 tsp Garlic Powder
- 1 tsp Crushed Pepper Flakes
- Salt and Pepper to taste
Instructions
- Start by heating a large pot of water on high heat. Once it starts boiling, add your pasta and cook according to the instructions on the package.
- While your pasta is cooking, chop your tomatoes, onion, and carrots into desired shapes and sizes. Once your veggies are prepped, set them aside.
- To make your ranch, in a mixing bowl add 1.5 cups of plain Greek yogurt, 1/2 cup fat free milk, 1 oz ranch seasoning, 2 tsp garlic powder, 1 tsp crushed pepper flakes (optional), and 1 Tbsp of white vinegar. Mix everything together well, taste it, and add salt and pepper to preference. Feel free to add more seasonings to this to make it fit your taste.
- Once your pasta is done, strain and set aside.
- Drain the water from your tuna cans and you are ready to mix all of your ingredients.
- In a very large mixing bowl or pot, add your cooked pasta,chopped veggies, drained tuna, and ranch dressing. Mix everything together, taste it and add any salt and pepper you may need.
- Portion out into your meal containers and you're done!
- Enjoy!
Notes
• This recipe can easily be altered to fit your dietary preferences. This includes swapping out for different veggies or even swapping out the tuna for chicken.
• For anybody that needs to lower the carbs slightly, you can take one serving out of the box of pasta before cooking. The box makes 7 servings but the recipe is divided into. So removing 1 serving of the pasta prior to cooking will bring the over all carbohydrates per meal down to 49g.
• For even distribution of meals among meal containers, you can either estimate the portions, or weigh the entire batch, and divide that number by your number of meal containers. This recipe makes six meals, so it would be the total weight, divided by six. That will be your portion size per meal.
• If storing for meal prep, place into freezer safe meal containers, and place in the freezer for freshness. Take the meal out of the freezer and place it in the refrigerator the night before to let the meal thaw out.
