16 oz. any whole grain pasta, cooked
EVOO, 1 teaspoon-ish
1 large can of Albacore tuna, drained
1/3 cup plain, non-fat yogurt (Greek)
1.5-2 T. dijon mustard
1 cup frozen sweet peas
1/2 cup fresh carrots, julienne or chopped small
1.5 cups fresh baby spinach
Balsamic viaigrette, a splash or two
Directions:
Cook pasta according to package instructions. Drain pasta and add a touch of extra virgin olive oil to keep pasta from sticking together, set aside.
Drain tuna in can and place in a medium sized bowl. Mix in yogurt and mustard, this should coat the tuna very well, since it serves as the "sauce" of the pasta dish.
Steam frozen peas in the microwave until fresh. Prepare carrots: either julienne cut or chopped in small pieces (I used my mini food processor). Cut the stems off of baby spinach. Add peas, carrots and spinach to tuna mixture, then toss in pasta and mix thoroughly. Top off the pasta salad with the Balsamic vinaigrette and devour!
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