Ingredients
Pasta and Tuna
- 8 ounces small shells pasta (or your favorite bite-size pasta)
- 7 ounces canned albacore white tuna, packed in water, drained
Vegetables
- 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 and freshly ground black pepper, to taste
Instructions
- Cook Pasta: Cook the noodles according to package instructions until al dente, then drain and set aside to cool slightly.
- Mix Vegetables and Tuna: In a large bowl, combine the chopped red onion, celery, frozen peas, cooked pasta, and drained tuna, mixing them thoroughly.
- Prepare Dressing: In a separate bowl, combine the mayonnaise and plain Greek yogurt, mixing well to create a creamy dressing.
- Combine Dressing and Salad: Stir half of the dressing into the pasta mixture and toss to ensure everything is evenly coated. Season with salt, freshly ground black pepper, and dried dill weed to taste.
- Chill and Serve: Refrigerate the pasta salad and remaining dressing separately, both covered, for 30 minutes to allow flavors to meld. Before serving, stir in the remaining dressing and serve immediately.
Notes
- For best texture, cook pasta just until al dente to avoid sogginess after chilling.
- You can substitute plain Greek yogurt with sour cream for a different flavor profile.
- Feel free to add chopped fresh herbs like parsley or chives for extra freshness.
- Make sure to drain the tuna well to prevent adding extra moisture to the salad.
- Salad can be made a few hours ahead and kept refrigerated for optimal flavor melding.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
