Make this easy, high-protein tuna pasta salad for a quick lunch or dinner. This creamy recipe is perfect for meal prep and tastes great cold.
Author:kate
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:6 servings 1x
Category:Lunch
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound rotini pasta
2 cans (5 ounces each) tuna in water, drained
1 cup frozen peas, thawed
1/2 cup chopped celery
1/4 cup finely chopped red onion
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 cup chopped dill pickles
Instructions
Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
In a large bowl, combine the drained tuna, thawed peas, chopped celery, and red onion.
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dried dill, salt, and pepper until smooth. This creates your creamy dressing.
Add the cooled pasta mixture to the large bowl with the tuna and vegetables.
Pour the dressing over the pasta mixture. Add the optional chopped dill pickles now.
Gently fold all ingredients together until the pasta and vegetables are evenly coated with the dressing.
Taste the salad and adjust salt, pepper, or lemon juice as needed.
Cover the bowl and chill the tuna pasta salad in the refrigerator for at least 1 hour before serving. This allows the flavors to combine.
Notes
For a healthier option, substitute half the mayonnaise with mashed avocado.
This salad keeps well in the refrigerator for up to 4 days, making it excellent for your weekly meal prep.
If you prefer a tangier flavor, add 1 tablespoon of pickle relish to the dressing mixture.