Description
Delicious dill tuna pasta salad with a creamy, tangy dressing and fresh crunchy vegetables—perfect for a satisfying cold dish.
Ingredients
- 8 oz shell pasta
- 9 oz tuna, drained and flaked
- 3 celery ribs, finely diced
- 1/4 cup red onion, finely chopped
- 1 1/2 cups peas
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- Salt, to taste
- Pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil and cook the shell pasta according to package directions until al dente, about 8–10 minutes. Drain well and set aside to cool slightly.
2. While the pasta cooks, finely dice the celery and red onion. Drain and flake the tuna into small pieces. Measure the peas and keep all ingredients ready.
3. In a separate bowl, whisk together the mayonnaise, Greek yogurt, and Dijon mustard until smooth and well combined.
4. In a large bowl, combine the cooled pasta, celery, red onion, peas, and tuna. Add half of the dressing, season with salt, pepper, and dill, and toss gently to combine.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, stir in the remaining dressing to refresh the salad and adjust consistency if needed.
Notes
Use high-quality tuna for the best flavor and texture.
Fresh dill enhances the flavor, but dried dill can be used in a pinch (use less).
Adding dressing in two stages keeps the salad creamy after chilling.
This salad can be made ahead and stored in the refrigerator for up to 3 days.