Description
A refreshing and protein-packed Tuna Pasta Salad that combines tender shell pasta, flaky tuna, crisp vegetables, and a creamy dill-infused Greek yogurt dressing. Perfect for a quick lunch, picnic, or light dinner, this salad is both flavorful and easy to prepare, offering a healthy twist with reduced mayonnaise and ample fresh ingredients.
Ingredients
Pasta and Protein
- 8 ounces shell pasta
- 2 (5 ounce) cans tuna, drained
Vegetables
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1 cup frozen peas, defrosted
Dressing
- 1/2 cup plain Greek yogurt (Fage 2%)
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh dill
- Juice of 1/2 lemon (about 2 tablespoons)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the shell pasta and cook until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the mix-ins: While the pasta cooks, dice the celery, red bell pepper, and red onion. Drain the canned tuna and add these vegetables and tuna to a large mixing bowl. Gently toss to combine.
- Make the dressing: In a glass measuring cup or small bowl, combine the Greek yogurt, mayonnaise, chopped fresh dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Whisk thoroughly until the dressing is smooth and well combined.
- Combine salad and dressing: Pour the prepared dressing over the pasta mixture. Using a rubber spatula, gently stir until all ingredients are evenly coated with the dressing. Adjust the seasoning with additional salt and pepper if needed.
- Chill and serve: Cover the salad with plastic wrap or a lid and refrigerate it for 30 to 60 minutes to allow the flavors to meld. Serve chilled as a light meal or side dish.
Notes
- Defrost frozen peas by placing them in a colander and running under warm water for a few minutes, then drain well to avoid excess moisture.
- For a tangier flavor, increase the amount of lemon juice slightly.
- Use low-fat or fat-free Greek yogurt to reduce calories without sacrificing creaminess.
- This salad keeps well in the fridge for up to two days; store in an airtight container.
- Feel free to substitute shell pasta with other small pasta shapes like rotini or elbow macaroni.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
