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Clean recipe · cooking.nytimes.com

Tuna Pasta Salad

A pasta for tuna salad lovers, this recipe combines elements of a classic deli-style tuna salad with pasta, peas and fresh green herbs. It makes for a hearty picnic side dish or lunch, and keeps well in the refrigerator for several days, making it ideal for start-of-the-week meal prep. Chopped celery and red onion add crunch and color, and the tangy Greek yogurt dressing, flavored with lemon juice, mustard and garlic, comes together right in the serving bowl. Any small pasta shape works well here; just be sure to run the cooked pasta under cold water to cool it down before tossing with the dressing.

Original recipe: cooking.nytimes.com

Yield:
8 servings
Prep:
10 min
Cook:
25 min
Total:
35 min
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Ingredients

  1. Kosher salt (such as Diamond Crystal) and black pepper
  2. 1 pound short pasta, such as small shells or elbow macaroni
  3. ½ cup mayonnaise
  4. ½ cup plain Greek yogurt (at least 2 percent fat)
  5. 2 tablespoons freshly squeezed lemon juice
  6. 1 teaspoon Dijon mustard
  7. ½ teaspoon garlic powder
  8. 1 (7-ounce) can or jar tuna, drained
  9. 1 cup frozen peas, thawed
  10. 1 cup small-diced celery (1 to 2 celery ribs)
  11. ½ cup chopped red onion
  12. ¼ cup finely chopped fresh dill or parsley, plus more for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the directions on the package, then drain and rinse under cold running water. Drain well.
  2. Meanwhile, in a large bowl, whisk together the mayonnaise, yogurt, lemon juice, mustard, garlic powder, 1 teaspoon salt and ½ teaspoon pepper. Add the cooled, drained pasta and toss well.
  3. Add the tuna, peas, celery, red onion and dill and toss again.
  4. Add more salt and pepper to taste, garnish with additional fresh dill and serve. Tuna pasta salad will keep for up to 3 days, covered and refrigerated.