Creamy Tuna Pasta Salad

Close up of tuna pasta salad showing a creamy dressing.

Elbow pasta, tuna, onion, peas, celery tossed in a creamy Mayo dressing. The dressing is lightened up with some greek yogurt. A perfect salad to serve at room temperature or cold.

Course Salad, Side Dish

Cuisine American

Prep Time 20

Servings servings

Calories 637kcal

Author Subhasmita

Ingredients

450 grams Dried elbow pasta (16 oz)
3 can Tuna 4 oz can , in brine
4 Hard boiled egg
1 cup Frozen Peas
½ cup Chopped Onion
1 stalk Celery chopped
⅓ cup Chopped dill leaves

Dressing

¾ cup Mayo
½ cup Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon Sugar
2 teaspoon Lemon Juice
¼ teaspoon Garlic Powder

Instructions

Cook dried pasta in salted water. Drain and run the pasta under the tap to stop it from cooking further.
To make the dressing, mix mayo, greek yogurt, mustard, sugar, lemon juice, and garlic powder. You can keep the dressing in the refrigerator for a couple of hours for the flavors to develop.
Drain tuna. Shred big tuna chunks using a fork or with hands.
If peas are frozen, then add peas to room temperature water to thaw them. Drain it.
In a big salad bowl, add cooled-down pasta, tuna, peas, chopped celery, onion roughly chopped hard-boiled eggs, and dill leaves.
Add 3/4th of the dressing to the bowl. Mix everything well. Add the reserved dressing if required.
If you wish you can refrigerate the salad for 2 hours for the flavours to develop and serve.

Video

Notes

It is important to bring the cooked pasta to room temperature or lukewarm before adding the rest of the ingredients.
You can also add chopped red pepper, and chopped parsley.

Nutrition