Tuna Pasta Salad
This creamy tuna pasta salad is incredibly delicious and super easy to make! Serve it as a side dish, main course, or snack!
Prep Time10 minutes mins
Cook Time7 minutes mins
Total Time17 minutes mins
Course: Entree, Side Dish
Cuisine: American
Servings: 8
Calories: 460kcal
- 1 lb elbow macaroni
- 10 ounces tuna I used two 5 ounce cans of tuna
- 1 cup mayo
- 1 cup Plain Greek Yogurt
- 1 tablespoon mustard
- ¼ cup celery finely chopped
- ½ red onion finely diced
- 1 teaspoon old bay seasoning or to taste
- ½ cup green peas
- 1 teaspoon lemon juice
- salt and pepper to taste
Cook pasta in boiling salted water according to package instructions. I like to cook it til al dente.
Drain the canned tuna really well.
In a large bowl, combine the mayo, yogurt, mustard, old bay seasoning, and lemon juice.
Stir in the onions, celery, tuna, and green peas.
Fold in the cooked pasta and season with salt and pepper. Serve cold or at room temperature.
- Salt the pasta water generously for maximum flavor.
- Whether using tuna packed in olive oil or water, make sure to drain it really well before adding it to the pasta salad.
- Feel free to add your favorite veggies and herbs such as olives, bell peppers, capers, and fresh dill.
- Check for seasoning right before serving, add more old bay seasoning or salt and pepper, if needed.
- To prevent the dressing from settling at the bottom of the bowl, be sure to mix it thoroughly.
- Chill and cover for a minimum of 30 minutes prior to serving.
Calories: 460kcal | Carbohydrates: 46g | Protein: 18g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 292mg | Potassium: 275mg | Fiber: 3g | Sugar: 3g | Vitamin A: 131IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg