👩🍳 Instructions
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1
Cook pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold water to cool. Set aside.
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2
Prepare vegetables and tuna: While pasta cools, finely dice celery and red onion. Thaw frozen peas. Chop fresh parsley and dill. In a large mixing bowl, flake the drained tuna.
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3
Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, olive oil, and garlic powder. Season with salt and pepper to taste.
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4
Combine ingredients: Add the cooled pasta, diced celery, red onion, thawed peas, chopped parsley, and fresh dill to the bowl with the flaked tuna. Pour the dressing over all ingredients.
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5
Mix and chill: Gently fold everything together until well combined and evenly coated with the dressing. Cover and refrigerate for at least 30 minutes (or up to several hours) to allow flavors to meld. Stir well before serving.
💡 Notes
For best results, rinse the cooked pasta with cold water to prevent it from sticking and to cool it down quickly. If you find red onion too strong, soak it in ice water for 10 minutes before adding. This salad tastes even better the next day, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 3-4 days.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
28g
Total Fat
15g
Saturated Fat
3g
Carbs
32g
Fiber
4g
Sugar
4g
Sodium
520mg
Cholesterol
50mg
