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** 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

You can keep your homemade Italian dressing in the refrigerator for at least two weeks

Don't forget to call ahead and check

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Simply add all of the ingredients to a mason jar with a lid and shake shake shake