This creamy, high-protein tuna pasta salad is packed with flavor and perfect for make-ahead lunches or light dinners.

Scale

8 ounces high-protein pasta

2 cans (5 oz each) albacore tuna in water

1 can (15.5 oz) Cannellini beans, rinsed and drained

4 large hard-boiled eggs

2 scallions, thinly sliced

1 cup frozen peas

1 cup full-fat cottage cheese

1/2 cup mayonnaise

2–4 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 teaspoon dried dill

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

Salt to taste

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1. Blend cottage cheese, mayo, Dijon, vinegar, and seasonings until smooth. Pour into large bowl.

2. Cook pasta, rinse under cold water, and drain.

3. Add tuna with liquid to the dressing and break into small pieces.

4. Stir in peas and beans.

5. Add chopped eggs and scallions. Mix gently.

6. Fold in cooled pasta until everything is well coated.

7. Taste and adjust salt, vinegar, or pepper as desired.

Use chickpeas or black beans as a substitute.

Add extra vinegar for brightness.

Greek yogurt works well in place of cottage cheese.

Best served chilled after resting in the fridge.