Tuna Pasta Salad with Yogurt Dressing

Short entry today. I am rushing to post something before getting ready for work tomorrow. Just wanted to note that for most of my experiments I guess the proportions and if I use the same quantity for most of the ingredients, it's because I didn't feel like using and washing another measuring spoon. The garbage disposal has a tendency to eat the measuring spoons so I'd prefer to use as few at a time as I can. I wonder if other cooks/chefs do that.

Om nom nom dressing. Looks legit!

Delicious!

Tuna Pasta Salad
Ingredients

• ~1.5 cup frozen broccoli florets, defrosted
• 4 oz of mushrooms cut into small pieces
• 1/4 medium onion finely diced
• 1 can tuna in water
• ~8 oz cooked pasta (I used rotini)
• 1 tbsp extra virgin olive oil

The dressing
Ingredients

• 1/4 tsp salt
• 1/4 tsp oregano
• 1/4 tsp basil
• 4 tbsp non-fat Greek yogurt
• 1/2 tbsp Dijon mustard
• 1/4 tsp crushed red pepper flakes 
• pepper to taste

Procedure

1. Cook the mushrooms and onion in a pan with the olive oil on medium heat until mushrooms are cooked.
2. Mix the dressing ingredients in a small bowl.
3. Drain the water from the canned tuna. 
4. In a large bowl, mix the dressing, tuna, mushrooms, onion, and broccoli.
5. Serve chilled.