Description
A cozy and creamy Tuna Pasta Salad blending flavors of mayonnaise and Greek yogurt, perfect for busy weeknights and gatherings.
Ingredients
Scale
- 8 ounces small shells 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, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook noodles according to package instructions until al dente. Drain and let them cool slightly.
- Add the chopped onion, celery, peas, cooked pasta, and drained tuna into a large bowl.
- Mix the mayonnaise and Greek yogurt in a separate bowl until smooth and creamy.
- Stir half of the creamy sauce into the pasta mixture, tossing gently to coat.
- Season with salt, pepper, and dried dill, adjusting to your preferred taste.
- Refrigerate the pasta and remaining sauce separately, covered, for 30 minutes.
- Once chilled, stir in the remaining sauce and serve immediately.
Notes
This salad can be made ahead of time and stays delicious in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg