Tuna Pasta Salad Recipe
A creamy, tangy tuna pasta salad with crisp veggies, ideal for quick meals or potlucks.
Ingredients
- For the Salad:
- 8 oz pasta rotini, farfalle, or elbow macaroni
- 2 cans 5 oz each tuna in water, drained
- 1 cup diced celery
- ½ cup diced red bell pepper
- ½ cup diced red onion
- ½ cup frozen peas thawed
- ¼ cup chopped fresh parsley optional
- For the Dressing:
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon sugar optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried dill
Instructions
- Cook pasta until al dente; drain, rinse with cold water, and set aside.
- Drain and flake tuna; dice celery, bell pepper, and onion; thaw peas.
- Whisk mayonnaise, yogurt, vinegar, mustard, lemon juice, sugar, salt, pepper, and dill for dressing.
- Combine pasta, tuna, celery, bell pepper, onion, peas, and parsley in a bowl; add dressing and toss.
- Refrigerate for 30 minutes, then serve chilled.
Notes
- Rinse pasta to cool and prevent sticking.
- Store in the fridge for 3 days; avoid freezing.
- Adjust dressing for desired creaminess.
- Use water-packed tuna for a lighter salad.