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Tuna, Celery and Egg Spiralized Pasta Salad (No-Mayo!)

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 2


  • 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!