This healthy tuna pasta salad recipe is tasty, filling, and great for a light summer meal. It’s a fabulous make-ahead pasta salad that’s perfect for gatherings like potlucks or BBQs.
I chose peas, celery, and cucumber for the veggies, but feel free to swap out anything you don’t like. This pasta salad has a nice crunch to it. I really like the variety of flavors and textures in here.
Tuna Pasta Salad
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 8 Servings 1x
Ingredients
Scale
- 2 ribs celery , chopped
- 1/4 cup red onion , chopped
- 1 cup frozen peas
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 8 ounces small shells pasta , or your favorite bite-size pasta
- 7 ounces canned albacore white tuna, packed in water , drained
- dried dill weed , to taste, optional
- salt and freshly ground black pepper , to taste
Instructions
-
Cook noodles according to package instructions, until al dente. Drain.
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In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna.
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In a separate bowl, mix the mayo and Greek yogurt.
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Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper and dried dil, to taste.
- Refrigerate pasta and remaining sauce separately, covered, for 30 min. Stir in remaining sauce and serve immediately