Description
A refreshing and flavorful pasta salad combining protein-rich tuna, fresh vegetables, and a creamy dressing, perfect for warm weather gatherings.
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
- Boil water in a large pot, add a pinch of salt, then add shell pasta and cook according to package instructions until al dente.
- Drain the canned tuna and flake it into smaller pieces using a fork.
- Finely dice celery and chop red onion; if using fresh peas, blanch them in boiling water for about 2 minutes.
- Combine mayonnaise, Greek yogurt, and Dijon mustard in a mixing bowl to create a creamy dressing.
- Cool the cooked pasta under cold water, then add it to the bowl with the dressing and mix in the tuna, celery, onion, and peas.
- Sprinkle dill, salt, and pepper to taste, and mix gently.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving.
Notes
This salad can be served as a main dish chilled or on a bed of mixed greens. Great for picnics and gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta salad, tuna salad, easy lunch, summer salad, creamy dressing