Tuna Pasta Salad
This creamy and satisfying Tuna Pasta Salad is a perfect balance of protein-rich tuna, crunchy vegetables, and a tangy dressing, making it ideal for picnics, potlucks, or easy weeknight dinners.
Ingredients
- 2 cups pasta (rotini, macaroni, or shells)
- 1 can tuna in water, drained and flaked
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup frozen peas, thawed
- 1/2 cup mayonnaise
- 2 tbsp plain Greek yogurt (optional for creaminess)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- to taste salt and black pepper
- 1–2 tbsp fresh parsley or dill, chopped (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Drain, rinse under cold water, and let cool.
- In a large mixing bowl, whisk together mayonnaise, Greek yogurt (if using), lemon juice, Dijon mustard, salt, and pepper.
- Add cooled pasta, flaked tuna, celery, bell pepper, red onion, and peas to the bowl.
- Gently fold ingredients until evenly coated in dressing.
- Stir in parsley or dill if using. Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled. Store leftovers in the fridge in an airtight container for up to 3 days.
Nutrition
Serving: 1peopleCalories: 280kcalCarbohydrates: 25gProtein: 12gFat: 14gSaturated Fat: 2gCholesterol: 15mgSodium: 450mgFiber: 2gSugar: 4g
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