Description
A cozy and creamy tuna pasta salad perfect for busy weeknights, picnics, or gatherings, bursting with nostalgic flavors.
Ingredients
Scale
- 8 ounces small shells pasta (or your favorite bite-size pasta)
- 7 ounces canned albacore white tuna, packed in water (drained)
- 2 ribs celery (chopped)
- 1/4 cup red onion (chopped)
- 1 cup frozen peas
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- Dried dill weed (to taste, optional)
- Salt and freshly ground black pepper (to taste)
Instructions
- Begin by cooking the small shells pasta according to package instructions until al dente. Once tender, drain and set aside to cool.
- In a large mixing bowl, combine the chopped red onion and celery, frozen peas, cooked pasta, and the drained tuna.
- In a separate bowl, whisk together the mayonnaise and Greek yogurt until smooth and creamy.
- Now, stir half of the creamy sauce into the pasta mixture, gently tossing to evenly coat all the ingredients. Season with salt, pepper, and dried dill weed to your preference.
- Cover the pasta salad and refrigerate it—as well as the remaining sauce—for at least 30 minutes, allowing the flavors to meld beautifully.
- When you’re ready to serve, give the pasta salad a gentle stir, blend in the remaining sauce, and enjoy immediately!
Notes
This salad can be made ahead and tastes even better after sitting in the fridge. Customize with your favorite vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg