Tuna Pasta Salad
This is a great recipe to satisfy traditional tastes or a jumping-off point for an unusual tuna pasta salad. A couple of tips for you; make the salad at least four hours ahead or the day before serving. Also, the salad may seem too wet when first combined. But the pasta will soak up some of the dressing while in the refrigerator.
Servings: 10
Calories: 234kcal
Ingredients
- 1- 16 oz. package small uncooked seashell pasta, or other ridged pasta
- 1 cup mayonnaise
- ½ cup plain Greek yogurt
- ½ cup milk
- 2 Tablespoons fresh-squeezed lemon juice
- 2 Tablespoons sweet pickle relish
- 2 teaspoons dried dill weed
- 1 teaspoon dried mustard
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2- 6 oz. cans solid Albacore tuna, packed in water and drained
- ½ red onion, diced
- 1 cup fresh peas, or thawed from frozen
- 1 cup chopped celery, including leaves
- 1 cup sliced or halved cherry or grape tomatoes
Instructions
- Cook 16 ounce pasta according to package directions for al dente. Drain.
- In a large bowl, whisk together 1 cup mayonnaise, ½ cup yogurt, ½ cup milk, 2 Tablespoons lemon juice, 2 Tablespoons relish, 2 teaspoons dill, 1 teaspoon mustard, 1 teaspoon salt, and ¼ teaspoon pepper.
- Mix in 2-6 ounce cans tuna and ½ diced red onion, 1 cup peas, 1 cup celery, 1 cup tomatoes.
- Toss with cooked pasta. Cover and refrigerate 4 hours or overnight before serving.
Nutrition
Calories: 234kcal | Carbohydrates: 6g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 26mg | Sodium: 546mg | Potassium: 235mg | Fiber: 1g | Sugar: 4g | Vitamin A: 371IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 1mg