Tuna Pasta Salad
A light and refreshing dish perfect for summer picnics and family gatherings, combining shell noodles, canned tuna, and peas for a satisfying meal.
Ingredients
Pasta and Tuna Base
- 8 ounces Shell noodles You can use gluten-free pasta shells if needed.
- 1 can Canned tuna, preferably packed in water
- 1 cup Frozen peas No need to thaw before adding to the salad.
Dressing
- 1 cup Greek yogurt Can be swapped with mayonnaise for a richer taste.
- 2 tablespoons Olive oil
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Pepper Adjust to taste.
- 2 tablespoons Fresh lemon juice Adding more can brighten the flavors.
Instructions
Preparation
- Cook the shell noodles according to package instructions and drain.
- In a large bowl, combine the cooked shell noodles, drained canned tuna, and peas.
- In a separate bowl, mix together Greek yogurt, salt, pepper, lemon juice, and olive oil to create the dressing.
- Pour the dressing over the pasta mixture and toss it all together until well combined.
- Adjust seasoning as needed and chill before serving.
Notes
Tuna Pasta Salad can be served alone, with crusty bread, or a fresh garden salad. Garnish with fresh herbs like parsley or dill for added flavor. Store in an airtight container in the refrigerator for 3 to 5 days.