Farfalle Tuna Salad with Mustard Yogurt Dressing is light, fresh, and makes a delicious lunch. Eating healthy is simple and tasty with this filling recipe.
Recently, a fellow food blogger invited me to join a group she formed called the Recipe Swap Club. Every month, the bloggers in the group get matched with another blogger and choose a recipe from that person’s website to recreate. We follow the recipe, make it following the original blogger’s directions, photograph it, and write up a post.
I immediately accepted the request! Recipe Swap Club is an excellent way to meet other food bloggers, try new recipes, share ideas, all while making some friends along the way. For the month of October, I had the opportunity of choosing a recipe from The Culinary Taste.
The Culinary Taste’s creator, Marvin, lives near Rotterdam in the Netherlands. He’s worked both in hotels and restaurants and developed his own style of cooking. Marvin loves to travel, and his site features a mixture of both food and travel related posts featuring global hotspots.
After spending some time on his website and reviewing each post, I decided to recreate his Farfalle Tuna Salad with Mustard Yogurt Dressing.
This recipe is super simple to make, and it’s healthy. Marvin’s Farfalle Tuna Salad with Mustard Dressing has protein, healthy fats, carbs, and vegetables (yes, I know tomatoes are technically a fruit). After the pasta cooks, the remaining ingredients take less than 15 minutes to mix. Making a healthy lunch doesn’t get much faster than that.
Mix the Yogurt Dressing:
In a small bowl, combine the salt, pepper, yogurt, mayonnaise, and Dijon mustard. Set aside. If you aren’t using it for several minutes, place the dressing in the refrigerator to stay cold.
Combine the Pasta and Tuna:
Drain any water or oil off the tuna. In a large bowl, toss together the farfalle pasta, tuna, and fresh parsley.
Mix the Pasta and Dressing:
Pour the yogurt dressing over the pasta mixture, and stir gently to combine. Quarter the cherry tomatoes and add to the tuna salad or use as a garnish. Scoop the tuna salad into individual bowls and sprinkle with additional parsley if desired. Store leftovers in the refrigerator for up to 2 days.
- 4 1/2 ounces farfalle pasta, cooked
- 1/4 cup fresh parsley, chopped
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 5 ounces of canned tuna
- 4 red and/or colored cherry tomatoes
- 2 Tablespoons Mayonnaise
- 4 Tablespoons Yogurt (Similar to Oikos or Fage Greek yogurt.)
- 1 Tablespoon Dijon mustard
In a small bowl, combine the salt, pepper, Mayonnaise, yogurt, and Dijon mustard. Set aside.
Drain the water or oil from the tuna and use a fork to break up any large pieces.
Toss the tuna, farfalle, and fresh parsley in a large bowl.
Add the mustard yogurt dressing and stir gently to combine.
Quarter the cherry tomatoes and use them as garnish or mix them directly into the tuna salad.
Sprinkle with extra parsley if desired.
Store any leftovers in the refrigerator for up to 2 days.