Tuna Pasta Salad

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  Rotini Pasta(227g)
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  Yellow Onion(120g)
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  Tomato, Cherry
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  Tomatoes, Sun-Dried, Packed In Oil(120g)
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  Bell Pepper
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  Capers, Canned, Drained(45g)
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  Parsley, Fresh(45g)
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  Canned Tuna
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  Greek Yogurt (Nonfat)(160g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Lemon Juice, Fresh(60g)
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  Honey(10g)
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  Mustard, Dijon(3g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 1/2 teaspoons kosher salt (plus additional to taste)
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  Oregano, Dried(3g)
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  1/2 teaspoon ground black pepper (plus additional to taste)

Instructions

1. 1Cook the rotini in a large pot of salted water over medium-high heat for 8–10 minutes, stirring occasionally, until al dente according to package directions. Drain in a colander, rinse with cold water until cooled, then shake off excess water and let drain fully while you prep remaining ingredients.
2. 2Place the diced onion in a small bowl, cover with cold water, and let sit 5 minutes to mellow the bite. Drain and pat dry with paper towels.
3. 3Dice the bell pepper and halve the cherry tomatoes. Roughly chop the sun-dried tomatoes, fresh parsley, and capers. Set all prepared vegetables aside.
4. 4In a small bowl, whisk together the Greek yogurt, lemon juice, honey, Dijon mustard, dried oregano, salt, and pepper until smooth and fully combined.
5. 5Transfer the cooled pasta to a large bowl. Add the onion, cherry tomatoes, sun-dried tomatoes, bell pepper, capers, and parsley, then pour the dressing over top and toss gently to coat evenly.
6. 6Flake the drained tuna into the bowl in large pieces and fold gently until just combined. Taste and adjust seasoning with salt and pepper as needed.
7. 7Divide evenly into 6 airtight containers while at room temperature, then refrigerate for at least 1 hour before serving to allow flavors to develop. Store in the refrigerator for up to 4 days.