Servings: 10
Calories: 571kcal
Ingredients
- 16 oz elbow macaroni noodles GF option
- 4 5 oz cans of albacore tuna
- 1 cup Mayo
- 1/2 cup Greek Yogurt
- 7-10 slices of cheese of choice cheddar or Monterey Jack suggested
- 1 1/2 cup of frozen peas
Hinkle Seasoning
- 1 tsp salt
- 1 tsp onion flakes
- 1 tsp garlic powder
- 1/2 tsp cane sugar
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp celery seed
- 1/4 tsp turmeric
- 1/4 tsp red pepper
Instructions
- Place your 1 1/2 cups of peas into the strainer you are going to pour your pasta onto ( this is a fun tip to steam the peas right then & there!) Then cook your pasta per directions on bag/box then drain the pasta in the strainer with the peas. Rinse with cool water & set aside.
- In a large mixing bowl add in the the cans of tuna drained & broken apart well with fork. Then add in the diced slices of cheese
- After pour in the noodles & peas into the large mixing bowl.With 2 large spoons toss the pasta mixture until the peas, tuna, cheese are all incorporated.
- In small bowl add in your mayo, greek yogurt whisk until throughly combined. Then in a small bowl add in your salt, onion flakes, garlic powder, cane sugar, paprika, pepper, celery seed, turmeric and pepper. Whisk together until fully combined. Then add 1 tbsp of seasoning into the Greek Yogurt and Mayo Mixture. Now whisk that until throughly combined.
- Then pour 1/2 to 3/4 of the dressing & continue to toss with the spoons. Reserve the rest for tomorrows left overs!
- Let the flavors meld in fridge for at least 30 minutes to an hour ( HOWEVER, I have eaten it many times before that hahah, just the flavors have a chance to meld, bringing out a stronger more powerful yummy taste, so your call!) Enjoy!
Nutrition
Calories: 571kcal | Carbohydrates: 38g | Protein: 41g | Fat: 28g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 985mg | Potassium: 404mg | Fiber: 2g | Sugar: 2g | Vitamin A: 411IU | Vitamin C: 9mg | Calcium: 186mg | Iron: 2mg