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Large serving bowl filled with tuna pasta salad garnished with lemon wedges.
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5 from 91 votes

Tuna Pasta Salad

This Creamy Tuna Pasta Salad is made with fresh veggies, frozen peas, and a tangy Greek yogurt and mayo dressing. The perfect summer pasta salad recipe.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 25 minutes
Servings 6 servings
Calories 284kcal
Author Yumna Jawad

Ingredients

  • 8 ounces fusilli pasta
  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 10 ounces canned tuna drained
  • 1 cup frozen peas thawed
  • ½ cup chopped celery
  • ½ cup chopped carrots
  • ¼ cup chopped red onions
  • ¼ cup fresh dill roughly chopped

Instructions

  • Bring a pot of heavily salted water to a boil over medium-high heat. Add the pasta to the boiling water and cook for 8-10 minutes, or until the pasta is al dente. Drain the pasta and rinse with cold water to stop the cooking.
  • In a large bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, dijon mustard, salt and pepper.
  • Add the tuna on top of the dressing and use a fork to flake the tuna and mix with the dressing.
  • Transfer the cooled pasta to the bowl containing the dressing and tuna, and toss to coat. Fold in the peas, celery, carrots, red onion, and dill, then cover and refrigerate the pasta salad until chilled.

Notes

Tip: Let your tuna pasta salad sit in the fridge and marinate for at least 30 minutes for the best-tasting pasta salad. 

Nutrition

Calories: 284kcal | Carbohydrates: 35g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 397mg | Potassium: 335mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2192IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg