Tuna Pasta Salad
A light and creamy tuna pasta salad featuring tender shell pasta, albacore tuna, crunchy vegetables, and a yogurt-mayo dressing. Quick to prepare, full of texture, and ideal for warm-weather meals or meal prep.
5 Servings
Ingredients
- 8 oz small shell pasta or any bite-size pasta of your choice
- 7 oz canned albacore white tuna packed in water and drained
- 2 ribs celery finely chopped
- ¼ c red onion finely diced
- 1 c frozen peas
- ½ c mayonnaise
- ½ c plain Greek yogurt
- Dried dill weed to taste (optional)
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse thoroughly under cold water to cool it quickly and stop the cooking process.
Combine the Salad Base:
- In a large mixing bowl, combine the chopped celery, red onion, frozen peas (no need to thaw), and drained tuna. Stir gently to distribute the ingredients evenly.
Make the Dressing:
- In a separate small bowl, whisk together the mayonnaise and Greek yogurt until smooth.
Toss the Salad:
- Add half of the prepared dressing to the tuna and vegetable mixture, followed by the cooled pasta. Stir gently until everything is evenly coated.
Chill Before Serving:
- Cover and refrigerate both the pasta salad and the remaining dressing separately for approximately 30 minutes to allow the flavors to meld.
Final Touches:
- Before serving, stir in the remaining dressing to restore creaminess and adjust the seasoning with salt, pepper, and optional dried dill to taste.
Notes
To make this recipe gluten-free, simply substitute the traditional shell pasta with a gluten-free variety made from rice, corn, or lentils. Always ensure that the mayonnaise and Greek yogurt used are certified gluten-free, and verify that your canned tuna is packed without gluten-containing additives.