Tuna Pasta Salad

5 from 1 vote

This tuna pasta salad features shell pasta, tuna fish, crunchy veggies, peas, fresh dill, and a creamy dressing that uses both Greek yogurt and mayonnaise. It's light, fresh, and creamy!

Prep Time25

Cook Time10

Total Time35

Course: Fish + Seafood, Salads, Side Dishes

Cuisine: American

Keyword: tuna fish pasta salad, tuna pasta salad

Servings: servings

Author: Danae Halliday

Ingredients

Tuna Pasta Salad

8 ounces shell pasta
2 (5 ounce) cans tuna drained
1/2 cup diced celery
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 cup frozen peas defrosted

Dressing

1/2 cup plain Greek yogurt I use Fage 2%
1/4 cup mayonnaise
2 tablespoons chopped fresh dill
Juice of 1/2 lemon (2 tablespoons)
1 tablespoon dijon mustard
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper to taste

Instructions

Cook the pasta in salted water until al dente. Drain and rinse under cold water to stop the cooking. Set aside.
Chop the veggies and drain the tuna. Add them to a large mixing bowl along with the pasta. Gently toss together.
In a glass measuring cup add all of the ingredients for the dressing. Whisk together until well combined.
Pour the dressing onto the pasta salad and stir together with a rubber spatula until everything is coated in the dressing. Taste for seasoning and add additional salt and pepper if needed.
Cover the pasta salad and refrigerate for 30-60 minutes or until you're ready to serve it.

Notes

The tuna pasta salad will keep for 3 days in the fridge. The dressing will be absorbed by the pasta the longer it sits. If you want to keep the creamy consistency I suggest making extra dressing for the leftovers.

Nutrition