Description
A light, protein-rich tuna pasta salad with albacore tuna, Greek yogurt, and fresh veggies. Perfect for meal prep or quick lunches, this dish balances creaminess and crunch with a tangy dressing and tender pasta.
Ingredients
Small shell pasta 8 oz
Canned albacore tuna 7 oz, drained and flaked
Celery 2 ribs, chopped
Red onion 1/4 cup, chopped
Frozen peas 1 cup, thawed
Mayonnaise 1/2 cup, full-fat
Greek yogurt 1/2 cup, plain
Dried dill to taste (optional)
Salt and pepper to taste
Instructions
Bring a pot of salted water to boil over high heat
Add small shell pasta; cook 8 minutes or until al dente
Drain well in colander, shaking to remove excess water
In large bowl, combine chopped onion, celery, peas, cooked pasta, and drained tuna
In separate bowl, whisk mayonnaise and Greek yogurt until smooth
Add half the dressing to pasta mixture and toss; let chill slightly to absorb
Add remaining dressing and stir gently
Season with salt, pepper, and dill (if using)
Notes
Use bite-size pasta for best texture
Thaw peas completely before using
Leftovers keep in airtight container for up to 3 days
Dried dill can be replaced with 1 tablespoon fresh dill
Green onion or cucumber may substitute for red onion and celery
- Prep Time: 10
- Cook Time: 8
- Category: Dinner
- Method: Mixing
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg