Tuna Pasta Salad
A quick and healthy meal with small pasta shells, tuna, celery, peas, and a creamy dressing made from Greek yogurt and mayonnaise.
Ingredients
- 8 ounces small shell pasta (or any bite-sized pasta)
- 7 ounces canned albacore white tuna (packed in water, drained)
- 2 ribs celery (chopped into small pieces)
- 1/4 cup red onion (finely chopped)
- 1 cup frozen peas
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- Dried dill weed (optional, to taste)
- Salt and freshly ground black pepper (to taste)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Cook the pasta shells in boiling water according to package instructions until al dente. Drain and set aside to cool slightly.
- In a large mixing bowl, combine chopped celery, red onion, frozen peas, cooked pasta, and drained tuna.
- In a separate bowl, whisk together mayonnaise and Greek yogurt until smooth and creamy.
- Add half of the dressing mixture to the pasta bowl. Toss gently to coat. Season with salt, pepper, and optional dill weed.
- Cover and refrigerate the pasta salad along with the remaining dressing for about 30 minutes.
- Before serving, stir in the remaining dressing to ensure every bite is creamy and flavorful.
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Notes
Store in an airtight container in the refrigerator for up to 3 days. Keep dressing separate if storing longer.