There’s a big vat of this sitting in my fridge right now and it’s taking every ounce of will power in my body to not devour it. When I first set out to make this recipe, my thoughts were “nothing will really ever compare to a true mayo-based pasta salad.” Boy, was I wrong. Healthy eating has NEVER tasted so good until today.
If you’ve ever been on a diet, you know that rule number one is to avoid anything creamy or carby. That’s because cream, butter, and other dairy products are filled with unhealthy fats and loaded with calories. You’d think by looking at this picture that this dish would be on your no-no list. Well, let me tell you why it should be number one on your yes-yes list.
There is no mayonnaise in this pasta salad. I repeat, there is no mayonnaise in this pasta salad. How is it so smooth and creamy looking? Greek yogurt and a little bit of dijon mustard, my friends! Greek yogurt, dijon mustard, garlic powder and a pinch of salt and pepper create a faux-mayonnaise (or “fayonnaise”) that is so convincing, you’ll forget you’re not eating a real pasta salad until 15 minutes later when you don’t feel bloated and guilty!
The tuna and egg give this pasta salad a robust flavor and texture, while the celery gives it a refreshing tang. I used a half cucumber-half zucchini ratio, because it creates a mystery in each bite and the Greek-yogurt based fayonnaise clings best that way.
Alright, do yourself a favor and make a tupperware container of this pasta salad and bring it to work for lunch. I’m sure you coworkers will be wondering how you look so good and eat giant bowls of pasta salad. It’s our little secret!
- 2 large whole eggs
- 1/4 tsp salt
- 2/3 cup nonfat plain Greek Yogurt
- 1/2 tbsp dijon mustard
- 1/4 tsp garlic powder
- 1/2 cup chopped celery
- 2/3 cup drain canned white albacore tuna (in water)
- salt and pepper to taste
- 1 medium cucumber, Blade A
- 1 medium zucchini, Blade A
- Place your eggs in a medium saucepan. Add water into the saucepan until the eggs are covered by about 1/2 inch. Add in the 1/4 tsp of salt. Place a lid on the saucepan and turn up heat and bring to a boil.
- Once the water is boiling, turn the heat off and let cook for 12 minutes. Once done, drain the eggs out carefully into a colander and then place in a bowl of cold water. Let cool for a few minutes and then peel each egg. Set aside.
- While the eggs are cooking, prepare the pasta salad mixture. Add the greek yogurt, dijon mustard, garlic powder and celery into a bowl, season with salt and pepper and mix to combine.
- Once the eggs are finished, dice them and add them to a bowl along with the tuna and spiralized cucumber and zucchini noodles.
- Pour the pasta salad mixture over the tuna and noodles and toss to combine thoroughly. Season with more pepper, if desired. Enjoy!