Tuna Pasta Salad
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Tuna Pasta Salad Ingredients 
By adding cooked pasta, this transforms tuna salad into a full meal or side dish. This is a favorite of my wife, who doesn’t like fish but very much likes tuna (go figure!).
Given the amount of other ingredients, it may seem like there’s not much tuna in this dish, but tuna has a lot of flavor and it will be enough.
I didn’t have any radishes when I made this, but I think they would look and taste great in this salad! And don’t skip the peas, peas always go good with tuna.
This salad is based on recipes from Tastes Better from Scratch, Simple Joy, and April J Harris.
Tuna Pasta Salad
Category
Salads
Persons
8
Prep Time
15 minutes
Cook Time
10 minutes
Wait Time
2 hours
Total Time
25 minutes
Ingredients
- 8 oz of dry pasta (small shells, bow ties, rotini)
- 1 can of tuna in water
- 1 cup of fresh chopped veggies (Celery, Onion – red or green, Pepper – red, orange, or green, Radish)
- ½ cup frozen peas
- ½ cup mayo
- ¼ cup plain Greek yogurt or sour cream
- 1 Tbsp fresh lemon juice
- ½ tsp dried dill weed
- ¼ tsp celery salt
- Kosher salt and freshly ground black pepper, to taste
- Fresh chopped parsley, for garnish
- Optional: some grape or cherry tomatoes cut in half, for garnish
Instructions
- Cook the pasta according to the directions on the box. When done, drain, rinse with cold water, and drain again.
- Mix the chopped veggies, peas and drained tuna in a large bowl
- Mix the mayo, yogurt, lemon juice, dill weed, celery salt, salt & pepper together in a small bowl
- Add the cooked and cooled pasta to the large bowl and stir through.
- Add half of the dressing to the large bowl and stir through.
- Refrigerate both the salad and the remaining dressing for 1-2 hours.
- Before serving, stir the remainder of the dressing through the salad to freshen it up. Taste and adjust for salt and pepper.
- Garnish with parsley and small tomatoes.