Description
A cold, protein-packed pasta salad with flaky tuna, fresh herbs, and a zesty dill dressing. Perfect for quick meals, picnics, or meal prepping. Combines crisp veggies, creaminess, and tangy flavor for a crowd-pleasing dish.
Ingredients
8 oz shell pasta
9 oz tuna (drained and flaked)
3 celery ribs (diced 1/4-inch)
1/4 cup red onion (minced)
1.5 cups peas (fresh or frozen)
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tsp Dijon mustard
1/4 cup chopped fresh dill
Salt and pepper to taste
Instructions
Boil 4 quarts of salted water. Cook shell pasta for 8-10 minutes until al dente. Drain and let cool.
Dice celery, mince red onion, and flake tuna by hand. Add frozen peas if using.
In a bowl, whisk mayonnaise, Greek yogurt, and Dijon mustard. Stir in chopped dill.
Combine cooked pasta, tuna, celery, red onion, and peas in a large bowl. Pour dressing over and mix until coated.
Chill in refrigerator for 30 minutes before serving.
Notes
Use Barilla pasta for best firmness.
Substitute vegan mayo for a dairy-free option.
Store leftovers in an airtight container for up to 3 days.
Frozen peas help thicken the salad when chilled.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Salad (Cold)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg