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Tuna Pasta Salad

Tuna Pasta Salad

Tuna Pasta Salad is a light and flavorful dish, perfect for picnics, potlucks, or family meals. This quick recipe combines tender pasta shells with protein-rich tuna, crisp vegetables, and a creamy dressing that sings with fresh dill and a hint of lemon. In just 20 minutes, you can whip up this versatile salad that’s not only delicious but also nutritious. Enjoy it as a main course on a bed of greens or serve it in lettuce wraps for a refreshing low-carb option. Whether you’re entertaining or just looking for an easy lunch, this Tuna Pasta Salad is sure to please everyone at your table.

  • Total Time: 20 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 1 pound medium shells pasta
  • 12 ounces canned tuna (drained)
  • 1 cup frozen peas
  • 2 stalks celery (diced)
  • 1/2 small red onion (diced)
  • 1 cup light mayonnaise
  • 1/4 cup plain yogurt
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh dill
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Cook the medium shells according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a small bowl, whisk together light mayonnaise, plain yogurt, lemon juice, dill, salt, and pepper until smooth.
  3. In a large mixing bowl, combine cooked pasta shells, drained tuna, frozen peas, diced celery, and red onion. Pour the dressing over the mixture and gently toss until well-coated.
  4. Chill in the fridge for at least 30 minutes before serving to let flavors meld.
  • Author: Juniper
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 320
  • Sugar: 3g
  • Sodium: 660mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 35mg

Keywords: For added crunch and flavor, consider including diced bell peppers or olives. Experiment with using Greek yogurt instead of mayonnaise for a healthier twist. Make this salad ahead of time; it tastes even better after chilling overnight.