Tuna Pasta Salad

This creamy and refreshing Tuna Pasta Salad is a classic favorite for picnics, lunches, or quick dinners. Tender pasta shells are tossed with flaky tuna, crisp celery, red onion, and peas, then coated in a light and tangy dressing made with mayonnaise and Greek yogurt. It’s simple, satisfying, and ready in no time!

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Ingredients

• 8 ounces small shell pasta (or any bite-sized pasta like macaroni or rotini)
• 7 ounces canned albacore white tuna (packed in water, drained)
• 2 ribs celery, finely chopped
• ¼ cup red onion, finely chopped
• 1 cup frozen peas
• ½ cup mayonnaise
• ½ cup plain Greek yogurt
• Dried dill weed, to taste (optional)
• Salt and freshly ground black pepper, to taste

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Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside to cool slightly.
2. Prepare the Vegetables and Tuna:
   In a large mixing bowl, combine the chopped celery, red onion, peas, cooked pasta, and drained tuna. Gently break the tuna apart with a fork.
3. Make the Dressing:
   In a separate small bowl, whisk together the mayonnaise and Greek yogurt until smooth.
4. Combine:
   Pour half of the dressing over the pasta mixture. Toss gently until everything is evenly coated. Season with salt, pepper, and dried dill to taste.
5. Chill and Finish:
   Cover and refrigerate the pasta salad and the remaining dressing separately for about 30 minutes.
   Before serving, stir in the rest of the dressing for extra creaminess. Serve chilled and enjoy!

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Why You’ll Love This Recipe

• Creamy, tangy, and packed with protein for a satisfying meal.
• Perfect make-ahead dish for picnics, potlucks, or work lunches.
• Easy to customize with your favorite add-ins.
• Balanced flavor from the mix of mayo and Greek yogurt — not too heavy!
• Ready in under 30 minutes with simple pantry ingredients.

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Tips

• Don’t overcook the pasta — slightly firm pasta holds up better in the salad.
• Cool the pasta completely before mixing to prevent the dressing from separating.
• Use high-quality tuna (preferably albacore) for the best flavor and texture.
• Chill before serving for at least 30 minutes so the flavors meld together.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Variations and Substitutions

• Pasta: Try rotini, elbow macaroni, or penne instead of shells.
• Yogurt-Free Version: Replace Greek yogurt with extra mayo for a richer salad.
• Add Veggies: Mix in diced bell peppers, shredded carrots, or sweet corn for extra crunch.
• Spicy Kick: Stir in a little hot sauce or crushed red pepper flakes.
• Herb Boost: Fresh dill, parsley, or chives can brighten up the flavor.
• Protein Swap: Use canned chicken or salmon in place of tuna.

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FAQs

Can I make this ahead of time?
Yes! It tastes even better after chilling for a few hours as the flavors blend together.

Can I freeze tuna pasta salad?
No, freezing isn’t recommended — the mayo and yogurt dressing won’t thaw well.

Can I use fresh tuna instead of canned?
Absolutely. Cook and flake fresh tuna before mixing it in.

What can I use instead of Greek yogurt?
Sour cream or a light mayo will work as good substitutes.

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Serving and Suggestions

Serve this Tuna Pasta Salad chilled as a light lunch, side dish, or quick dinner. It pairs perfectly with:

• Fresh green salad or sliced tomatoes
• Grilled chicken or sandwiches
• Crackers or toasted bread on the side

It’s ideal for picnics, BBQs, or meal prep — just keep it cool until serving time.