Protein Pasta Salad (dairy, egg, soy, nut, tomato/tomatillo, texture free)

• 1-1 1/2 cups pasta of choice (wheat or gluten-free)

• 1/2 cup frozen peas

• 1 can cannellini beans, drained and rinsed

• 2 cans albacore in water, or two waterless tuna pouches

• 1/2-2/3 cup plant based mayonnaise

• 1 tablespoon + 1 teaspoon lemon juice

• 1 teaspoon sea salt

• 1 teaspoon dried dill

• 1/2 teaspoon white pepper

• 1/4 teaspoon granulated garlic

Cook your pasta according to package directions, immediately drain and rinse the pasta in cold water to stop the cooking process and cool the noodles down quickly. Add to a medium-sized mixing bowl, and add your frozen peas. Cover the bowl, and place in the refrigerator for a couple of hours to fully chill the pasta, and thaw the peas.

To make the dressing, in a small mixing bowl, whisk the mayonnaise, lemon juice, salt, dill, pepper, and garlic together until fully combined and smooth. Set aside.

If you're using canned tuna, drain the can, and use a mesh strainer with a spoon or fork to press the tuna as dry as possible. Add the pressed tuna to the bowl with the pasta and peas, and discard the tuna broth. Of course, you can add the packets of tuna directly to the salad without draining.

Add the drained and rinsed cannellini beans to the pasta salad bowl, and then use a spatula to add the dressing to the bowl, and mix to coat the whole salad evenly. Cover, and return to the refrigerator to chill for 2-3 hours before serving.

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