Ingredients
Scale
For dressing (or use store-bought creamy yogurt dressing):
- ¾ cup plain Greek yogurt
- ½ cup olive oil mayonnaise
- 4 Tablespoons grated Parmesan cheese
- 2 teaspoons apple cider vinegar
- 2 green onions, chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For salad:
- 8 ounces elbow pasta
- 3–4 cups Romaine lettuce, chopped
- 1 pint grape or cherry tomatoes, quartered
- 1 large cucumber, diced
- 1 small red onion, chopped
- 24 ounces of canned or pouched tuna in oil
- 1 cup shredded cheddar cheese
- ½ cup black olives, pitted and halved (optional)
Instructions
- Cook pasta according to directions. When finished cooking, drain and set aside to cool.
- Make salad dressing by salad ingredients with a whisk until well-combined (or use store-bought creamy yogurt salad dressing). Set aside.
- Layer the salad in a large bowl, trifle dish or multiple wide mouth Mason jars with tight-fitting lid by placing the dressing in the bottom. Next, layer the tomatoes, cucumber, red onion and olives (optional). Then, add a layer of cooled pasta. After that, layer the tuna and cheese. Finally, top with lettuce. Cover and let sit in the fridge for 4-8 hours or until chilled, then enjoy or keep refrigerated as a meal prep until you’re ready to eat.
Notes
Recommended utensils: pot, colander, bowl, whisk or fork, trifle dish or mason jars
- Cuisine: Tuna