👩🍳 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 until completely cool. Set aside.
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2
Prepare dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, lemon juice, sugar, garlic powder, salt, and black pepper until smooth. Taste and adjust seasonings as desired.
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3
Combine ingredients: In a large mixing bowl, flake the drained tuna into bite-sized pieces. Add the cooled pasta, diced celery, red onion, bell pepper, and thawed peas.
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4
Dress and chill: Pour the prepared dressing over the pasta mixture. Gently fold everything together until all ingredients are evenly coated. Stir in the fresh dill and parsley. Cover and refrigerate for at least 30 minutes, or ideally 2-3 hours, to allow flavors to meld.
💡 Notes
For a milder onion flavor, rinse the diced red onion under cold water before adding to the salad. This salad is best enjoyed chilled and makes excellent leftovers for up to 3-4 days in the refrigerator. Consider adding a pinch of smoked paprika for an extra layer of flavor.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
28g
Total Fat
15g
Saturated Fat
3g
Carbs
34g
Fiber
4g
Sugar
4g
Sodium
480mg
Cholesterol
55mg
