Description
A refreshing and filling pasta salad combining tuna, shell pasta, and a creamy dressing, perfect for lunch, picnics, or light dinners.
Ingredients
Scale
- 8 oz shell pasta
- 9 oz tuna (drained and flaked)
- 3 celery ribs (finely diced)
- 1/4 cup red onion (finely chopped)
- 1.5 cup peas (fresh or frozen)
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 teaspoon Dijon mustard
- Dill (to taste)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Cook the pasta by boiling water in a large pot, adding a pinch of salt and the shell pasta. Cook until al dente, about 8-10 minutes.
- Prepare the tuna by draining the liquid and flaking it into smaller pieces.
- Chop the celery and red onion into small pieces.
- Cook the peas if using fresh, blanched for 2 minutes, or thaw if frozen.
- Mix the mayonnaise, Greek yogurt, and Dijon mustard in a large bowl until well blended.
- Combine cooked pasta with cold water.
- Combine everything in the bowl with dressing and season with dill, salt, and pepper.
- Toss all ingredients until well coated.
- Chill in the refrigerator for at least 30 minutes for best flavor.
Notes
For added flavor, garnish with fresh dill before serving. This salad can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg
Keywords: pasta salad, tuna salad, dill pasta salad, quick lunch, summer salad