Tuna Pasta Salad

5 from 93 votes

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

Cook Time 10

Total Time 25

Servings servings

Calories 284kcal

Author Yumna Jawad

Equipment

Ingredients

8 ounces fusilli pasta
¼ cup mayonnaise
¼ cup Greek yogurt
¼ cup fresh 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 celery chopped
½ cup carrots chopped
¼ cup red onions chopped
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