Tuna Pasta Salad with Mustard Yogurt Dressing

Total time: 25 minutes
     Using a yogurt based rather than mayonnaise based dressing keeps it healthy... but still creamy. 

 Ingredients: 

• 1 1/4 cup (4.2oz, 125gr) pasta,  whole wheat is nice
• 270gr (9oz) tuna, packed in water, drained
• 2 hard cooked eggs
• 2 tbs snipped chives
• 1/2 cup (2oz, 60gr)  feta cheese, crumbled
• 1 large, ripe tomato
• Mustard Yogurt Dressing:
• 1/2 cup (4oz, 120gr) Greek Yogurt
• 2 tbs whole grain mustard
• 1 tbs white balsamic vinegar
• 1 tbs good olive oil
• 1 tbs snipped chives
• 1 tbs snipped basil

 Instructions:

• Cook pasta according to package directions. 
• When done, drain and rinse lightly with cool water. 
• Hard cook eggs.
• Open and drain tuna. 
• Cut tomato into large chunks. 
• Make dressing: Whisk all ingredients together.  It will be quite thick.  
• Peel eggs and roughly chop. 
• Snip herbs.
• Add half of the dressing to the pasta and toss gently to coat. 
• Break up tuna and add to pasta along with the rest of the ingredients,  Toss lightly to combine.  Taste and add as much more dressing as desired. 
• Serve.