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Tuna Pasta Salad Recipe

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3.9 from 3 reviews

A quick and easy Tuna Pasta Salad featuring al dente small shell pasta, tender albacore tuna, crisp celery, sweet peas, and a creamy dressing made from mayonnaise and Greek yogurt, flavored with dill and freshly ground black pepper. Perfect for a light and refreshing meal or side dish.

Ingredients

Salad

  • 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

Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • Dried dill weed, to taste (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook Pasta: Cook the small shells pasta according to the package instructions until al dente, then drain thoroughly to remove excess water.
  2. Combine Vegetables and Tuna: In a large bowl, add the chopped red onion, chopped celery, frozen peas, cooked pasta, and drained tuna, mixing gently to combine all ingredients evenly.
  3. Prepare Dressing: In a separate bowl, whisk together the mayonnaise and plain Greek yogurt until smooth and creamy.
  4. Mix Dressing with Salad: Stir half of the prepared dressing into the pasta mixture, tossing to coat everything evenly. Season with salt, freshly ground black pepper, and dried dill weed to taste.
  5. Chill and Serve: Refrigerate the pasta salad and the remaining dressing separately, covered, for 30 minutes to allow flavors to meld. Before serving, stir in the remaining dressing for extra creaminess and serve immediately.

Notes

  • You can substitute small shells pasta for any other bite-size pasta like elbow macaroni or rotini.
  • Adjust the amount of mayonnaise and Greek yogurt to your preferred creaminess and tanginess.
  • Dried dill is optional but enhances the flavor beautifully.
  • Refrigerating separately prevents the pasta from becoming too soggy.
  • This salad can be stored in the refrigerator for up to 2 days.