** Photography by Tanya Pilgrim Ingredients For the Pasta Chips: Pound Farfalle Pasta, cooked 1 Tablespoon Olive Oil 1 Teaspoon Paprika Teaspoon Garlic Powder Teaspoon Onion Powder 1 Teaspoon Salt 3 Tablespoons Grated Parmesan Cheese For the Dressing: 1 Cup Plain Greek Yogurt 2 Tablespoons Maple Syrup 1 Tablespoon Olive Oil 1 Teaspoon Dijon Mustard 3 Cloves Garlic, minced 1 Lemon, juiced 1 Teaspoon Salt Teaspoon Pepper Teaspoon Red Pepper Flakes Water , as needed to thin For the Salad: 2 Cans Skipjack Tuna 4 Persian Cucumbers, chopped 4 Dill Pickles, chopped Red Onion, finely diced Cup Fresh Dill, chopped Instructions To make this salad, start by preparing the pasta chips
Simply add all of the ingredients to a mason jar with a lid and shake shake shake
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