Tuna Pasta Salad

Tuna Pasta Salad in a white bowl with a blue and white striped towel and silver spoon in the background.

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A simple, easy, and delicious recipe for Tuna Pasta Salad. It's perfect for a summer side dish or lunch!

Prep Time20

Cook Time10

Total Time30

Course: Main Course, Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 349kcal

Author: Taylor Ellingson

Ingredients

12 ounces farfalle pasta
½ cup plain Greek yogurt
⅓ cup mayonnaise
1 tablespoon dijon mustard
2 cloves fresh garlic minced
½ teaspoon salt
¼ teaspoon fresh cracked pepper
2 tablespoon fresh chopped dill
2 medium carrots chopped
2 celery stalks chopped
½ medium red onion finely chopped
1 cup frozen peas thawed
8 ounces canned tuna drained

Instructions

Bring a pot of water to boil. Cook the pasta according to package directions.
Once cooked, strain and rinse with cold water.
While the pasta is cooking: in a small/medium bowl, mix together the Greek yogurt, mayonnaise, dijon, garlic, salt, and pepper.
In a large bowl, add the pasta, carrots, celery, onion, peas, tuna, dill, and dressing.
Mix well to combine.
Ideally, chill for at least 30 minutes prior to serving. Enjoy!

Notes

Storage - this pasta salad should be stored in an airtight container in the refrigerator for 4-5 days. Sometimes pasta salads can dry out when the pasta soaks up the dressing. You could toss the pasta salad in a little bit of milk or water to get it creamy again.

Make Ahead - you can make this pasta salad 24 hours in advance, if you need. It will last longer than that but is best enjoyed within 24 hours.

Nutrition