Tuna Pasta Salad
Feel free to add/change any of the veggies you want with this recipe. I also sometimes add sliced kalamata olives.
Ingredients
- 12 oz short pasta such as small shells or elbow macaroni
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt not non-fat
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon dijon mustard
- 10 oz cans tuna drained
- 1 cup frozen peas
- 1/2 cup chopped red onion
- 1/2 seedless cucumber diced
- 1/4 cup fresh dill finely chopped
- salt & pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the directions on the package, then drain and rinse under cold running water. Drain well.
- Meanwhile, in a large bowl, whisk together the mayonnaise, yogurt, lemon juice, mustard, 1 teaspoon salt and ½ teaspoon pepper. Add the cooled, drained pasta and toss well.
- Add the tuna, peas, celery, cucumber, red onion and dill and toss again.
- Add more salt and pepper to taste, garnish with additional fresh dill and serve. Tuna pasta salad will keep for up to 3 days, covered and refrigerated.
