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Tuna Pasta Salad

Servings: 6

Ingredients

  • 1 lb short pasta elbows, small shells, etc.
  • 1/2 c mayonnaise
  • 1/2 c plain Greek yogurt at least 2% fat
  • 2 Tbls freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 7-9 oz canned or jarred tuna drained
  • 1 c frozen peas thawed
  • 1 c small diced celery (1-2 celery ribs)
  • 1/2 c diced red onion
  • 1/4 c finely chopped fresh dill or parsley plus more for serving
  • 1/4 c sweet pickle relish optional
  • kosher salt and black pepper to taste

Instructions

  • 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.
  • 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.
  • Add the tuna, peas, celery, red onion , dill and relish (if using) and toss again.
  • Add more salt and pepper to taste, garnish with additional fresh dill and serve.

Notes

Tuna pasta salad will keep for up to 3 days, covered and refrigerated.