Ingredients
Salad Ingredients
- 8 ounces small shell pasta, cooked, drained and cooled
- 7 ounces white tuna packed in water, drained
- 1/4 cup diced red onion
- 1 cup diced celery
- 1 cup frozen peas
- 1 tablespoon fresh dill, minced (or more to taste)
Dressing Ingredients
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, add the diced celery, red onion, frozen peas, cooked and cooled pasta, and drained white tuna. Stir gently to combine all ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, plain Greek yogurt, salt, black pepper, and 2 tablespoons of fresh lemon juice until smooth and well combined.
- Mix Dressing with Salad: Pour half of the dressing over the pasta salad mixture and gently fold to coat all ingredients evenly.
- Add Remaining Dressing: Pour the remaining dressing on top and mix thoroughly until the salad is well dressed and creamy.
- Serve or Refrigerate: You can serve the salad immediately or cover and refrigerate until ready to serve. The pasta will continue to absorb the sauce while resting. If it becomes too dry, add a little more mayonnaise or lemon juice to loosen it up before serving.
Notes
- For best texture, cook the pasta until al dente so it doesn’t become mushy when mixed with the dressing.
- Fresh dill can be adjusted to taste for a stronger or milder herb flavor.
- Frozen peas do not need to be cooked in this recipe; they add a sweet crunch as is.
- Feel free to substitute tuna with canned salmon or cooked chicken for variation.
- Refrigerate leftovers in an airtight container; consume within 2 days for best freshness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
