Ingredients
8 oz shell pasta (about half a box)
9 oz canned tuna (drained and flaked)
3 celery ribs, finely diced (1/4 inch pieces)
1/4 cup red onion, minced
1.5 cups frozen peas (no need to thaw)
1/2 cup mayonnaise
1/2 cup plain Greek yogurt (full fat or 2%)
1 teaspoon Dijon mustard
2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
Salt and black pepper to taste
A squeeze of lemon juice (optional, but brightens everything)
Instructions
1-Prep and cook: Chop vegetables (15-20 minutes) and cook pasta (10-15 minutes); cool completely.
2-Combine and rest: Toss cooled pasta and veggies with dressing, then refrigerate at least 30 minutes.
3-Make ahead tip: For advance prep, cook pasta and chop veggies night before; store separately. Toss together a few hours before serving and add peas on serving day.
4-Adjust and store: Stir before serving; add extra yogurt or mayo if dry. Store airtight up to 3 days.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Always let the pasta cool completely before adding dressing to prevent the mayonnaise from breaking down and turning greasy.
💡 Reserve half the dressing to stir in just before serving so the salad stays creamy instead of drying out.
💡 Taste before serving and adjust with salt, pepper, or a squeeze of lemon juice to brighten all the flavors.
- Prep Time: 15 minutes
- Rest in fridge: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 3g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg