Classic Tuna Pasta Salad

nibbleboard.com/recipes/tuna-pasta-salad

Ingredients

Instructions

1. Bring a large pot of salted water to a boil. Cook shell pasta according to package directions until al dente. Drain, rinse under cold water until completely cool, and drain well.
2. Whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dried dill, salt, and pepper in a small bowl until smooth.
3. Add cooled pasta, drained tuna, chopped celery, diced red onion, and thawed peas to a large bowl. Toss gently to combine.
4. Pour half the dressing over the pasta mixture and fold until evenly coated. Reserve remaining dressing.
5. Cover and refrigerate the salad and remaining dressing separately for at least 30 minutes.
6. Stir in reserved dressing just before serving. Taste and adjust salt, pepper, and dill as needed. Serve chilled.

Nutrition per Serving

Chef Tips

• Rinse the pasta under cold water immediately after draining — this stops the cooking and washes off surface starch so the salad stays creamy instead of gluey.
• Split the dressing in two: the first half gets absorbed as the salad chills, so the second half keeps everything glossy at serving time.
• Swap Greek yogurt for sour cream if you prefer a richer, tangier dressing — the ratio stays the same.
• For meal prep, store undressed pasta and dressing separately for up to 3 days. Toss together when ready to eat.
• Add a handful of shredded carrots or diced bell pepper for extra crunch and color.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Stir well before serving and add a splash of lemon juice to refresh the flavor.