Description

A refreshing and easy-to-make tuna pasta salad packed with protein, vegetables, and a creamy dressing—perfect for picnics, potlucks, or a light lunch.

Ingredients

2 cups rotini or elbow pasta
1 can (5 oz) tuna, drained
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
1/2 cup diced celery
1/2 cup diced red bell pepper
1/4 cup chopped red onion
1/2 cup frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

Cook pasta according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooled pasta, tuna, celery, red bell pepper, red onion, and peas.
In a separate small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
Pour the dressing over the pasta mixture and stir until well coated.
Chill in the refrigerator for at least 30 minutes before serving.
Stir again before serving and adjust seasoning if needed.

Notes

You can substitute Greek yogurt with more mayonnaise for a richer flavor.
Add chopped pickles or olives for extra tang.
Use whole wheat pasta for added fiber.