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Tuna Pasta Salad
A creamy and flavorful pasta salad that's quick to make, perfect for lunch or dinner.
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Salad
Cuisine
American
Servings
4
servings
Calories
350
kcal
Ingredients
8
oz
small shell pasta
(or your favorite bite-sized shape)
7
oz
canned white tuna
(packed in water and drained)
2
ribs
celery
(chopped into small pieces)
¼
cup
red onion
(finely chopped)
1
cup
frozen peas
(thawed or briefly warmed)
½
cup
mayonnaise
(use olive-oil version for lighter taste)
½
cup
plain Greek yogurt
Dried dill weed
(optional—just a pinch or two)
Salt and freshly ground black pepper
to taste
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Instructions
Cook the shell pasta in lightly salted boiling water according to package instructions until al dente, about 8 to 10 minutes.
Drain the pasta and rinse briefly under cold water to cool it down. Let it drain completely.
Chop the celery and finely chop the red onion. If using frozen peas, thaw or heat them briefly under warm water.
In a large bowl, combine the drained pasta, chopped celery, red onion, peas, and flaked tuna. Toss gently to mix.
In a separate bowl, whisk together the mayonnaise and Greek yogurt until smooth. Stir in dried dill weed and season with salt and pepper.
Add half of the dressing to the pasta mixture and toss gently to coat. Taste and adjust seasoning as needed.
Cover the bowl and refrigerate the salad and remaining dressing for about 20 to 30 minutes.
When ready to serve, stir in the remaining dressing for extra creaminess. Serve chilled or at cool room temperature.
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Notes
Store in an airtight container in the fridge for up to 2 days. Add fresh veggies before serving if needed.
Keyword
pasta, Quick Meal, Tuna