Creamy Tuna Pasta Salad
Creamy Tuna Pasta Salad
Ingredients
For the Salad Base
- 8 ounces small pasta, such as radiatore or cavatappi
- 12 ounces canned tuna, in water or oil, drained and flaked
- 1 cup green peas, fresh or frozen, thawed
- 1 red bell pepper, diced
- 1 cucumber, peeled, seeded, and diced
- 1/4 cup red onion, finely diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup canned corn, drained
- 1 green leafy lettuce, head, such as frisée or romaine, torn into bite-sized pieces
For the Creamy Yogurt Dressing
- 1/2 cup plain Greek yogurt, full-fat or low-fat
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Drain thoroughly and rinse with cold water to stop cooking and cool the pasta. Set aside.
⏱️ 12 min
- 2
While the pasta cooks, prepare the vegetables. Dice the red bell pepper, cucumber (peeled and seeded), and red onion. Halve the cherry tomatoes. Thaw green peas if using frozen. Drain the canned corn and tuna.
⏱️ 8 min
- 3
In a medium bowl, whisk together the plain Greek yogurt, mayonnaise, lemon juice, Dijon mustard, chopped fresh dill, salt, and black pepper until smooth and well combined. Taste and adjust seasonings as needed.
⏱️ 5 min
- 4
In a large mixing bowl, combine the cooled pasta, flaked tuna, green peas, diced red bell pepper, diced cucumber, diced red onion, halved cherry tomatoes, and drained corn.
⏱️ 3 min
- 5
Pour the creamy yogurt dressing over the pasta and vegetable mixture. Gently toss until all ingredients are evenly coated with the dressing.
⏱️ 2 min
- 6
Just before serving, gently fold in the torn green leafy lettuce. For best flavor, cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuna Pasta Salad
Ingredients
For the Salad Base
- 8 ounces small pasta, such as radiatore or cavatappi
- 12 ounces canned tuna, in water or oil, drained and flaked
- 1 cup green peas, fresh or frozen, thawed
- 1 red bell pepper, diced
- 1 cucumber, peeled, seeded, and diced
- 1/4 cup red onion, finely diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup canned corn, drained
- 1 green leafy lettuce, head, such as frisée or romaine, torn into bite-sized pieces
For the Creamy Yogurt Dressing
- 1/2 cup plain Greek yogurt, full-fat or low-fat
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Drain thoroughly and rinse with cold water to stop cooking and cool the pasta. Set aside.
⏱️ 12 min - 2
While the pasta cooks, prepare the vegetables. Dice the red bell pepper, cucumber (peeled and seeded), and red onion. Halve the cherry tomatoes. Thaw green peas if using frozen. Drain the canned corn and tuna.
⏱️ 8 min - 3
In a medium bowl, whisk together the plain Greek yogurt, mayonnaise, lemon juice, Dijon mustard, chopped fresh dill, salt, and black pepper until smooth and well combined. Taste and adjust seasonings as needed.
⏱️ 5 min - 4
In a large mixing bowl, combine the cooled pasta, flaked tuna, green peas, diced red bell pepper, diced cucumber, diced red onion, halved cherry tomatoes, and drained corn.
⏱️ 3 min - 5
Pour the creamy yogurt dressing over the pasta and vegetable mixture. Gently toss until all ingredients are evenly coated with the dressing.
⏱️ 2 min - 6
Just before serving, gently fold in the torn green leafy lettuce. For best flavor, cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled.
⏱️ 30 min