Description

This Tuna Pasta Salad is a refreshing and easy-to-make dish perfect for quick lunches or light dinners. It features tender small shell pasta combined with white tuna, crunchy celery, sweet peas, and red onion, all tossed in a creamy and tangy dressing made from mayo, Greek yogurt, and fresh lemon juice. This salad can be served immediately or chilled to allow the flavors to meld, making it a versatile and crowd-pleasing option.

Ingredients

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Salad Ingredients

8 ounces small shell pasta (cooked, drained, and cooled)
7 ounces white tuna packed in water (drained)
1/4 cup diced red onion
1 cup diced celery
1 cup frozen peas

Dressing Ingredients

1/2 cup mayonnaise
1/2 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon fresh dill, minced (or more to taste)

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Instructions

Combine Salad Ingredients: In a large bowl, add the diced celery, red onion, frozen peas, cooked and cooled pasta, and drained tuna. Stir gently to combine all the salad components.
Make the Dressing: In a separate small bowl, whisk together the mayonnaise, plain Greek yogurt, salt, pepper, lemon juice, and minced fresh dill until smooth and well blended.
First Toss: Add half of the prepared dressing to the pasta mixture and stir thoroughly to evenly coat the salad.
Final Toss: Pour in the remaining dressing and mix again ensuring the pasta salad is fully dressed and flavorful.
Serve or Chill: Serve the salad immediately for a fresh taste, or refrigerate until ready to serve. Chilling allows the flavors to meld and the pasta to absorb the dressing.
Adjust Consistency: Before serving, if the salad seems dry, add a little more mayonnaise and/or lemon juice to moisten it up for optimal taste and texture.

Notes

The frozen peas can be thawed before adding or added directly frozen for a crunchy texture.
This salad is best served chilled but can be eaten at room temperature.
Adjust the amount of dill to suit your taste preference.
Use gluten-free pasta for a gluten-free version.
For a lighter calorie option, use light mayonnaise or skip it entirely and increase the yogurt.
Can be stored in an airtight container in the refrigerator for up to 2 days.