Dill Tuna Pasta Salad
A vibrant, protein-packed pasta salad combining flaky tuna, fresh dill, and crisp vegetables in a creamy Greek yogurt dressing. Perfect for picnics, potlucks, or quick meals, this dish balances texture and flavor with pantry-friendly ingredients.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6 servings
- Category: salads
- Method: Stovetop + Mixing
- Cuisine: American
- Diet: General
Ingredients
8 oz shell pasta
9 oz tuna (drained and flaked)
3 celery ribs (diced 1/4-inch)
1/4 cup red onion (minced)
1.5 cups peas (fresh or frozen)
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 teaspoon Dijon mustard
2 tbsp fresh dill (or 1 tsp dried)
Salt and pepper to taste
Instructions
Cook pasta shell-shaped pasta al dente (8-10 minutes). Drain and cool.
Dice celery, mince onion, and flake tuna with a fork.
In a bowl, whisk mayonnaise, Greek yogurt, Dijon mustard, dill, salt, and pepper.
Combine cooled pasta, celery, onion, and peas in a large bowl. Add half the dressing and toss.
Gently fold in flaked tuna. Adjust seasoning and add remaining dressing if needed.
Notes
Use frozen peas directly from the freezer for added chill.
Storage: Refrigerate up to 3 days in an airtight container.
Variations: Add avocado for creaminess or swap peas with cherry tomatoes.
Dietary swap: Replace Greek yogurt with vegan yogurt for a plant-based option.