Classic Tuna Pasta Salad

Classic Tuna Pasta Salad, perfect for a light lunch, an outdoor picnic, or a refreshing dinner option, this dish combines rich tuna with celery, red onion, peas, and tender pasta shells in a creamy garlic & dill dressing.

– 12 oz medium pasta shells – 2 cans tuna packed in oil drained – 1 cup frozen peas – 1/3 cup celery sliced – 1/3 cup red onion diced For Dressing: – 1/2 cup mayo – 1/2 cup Greek yogurt – 1 tbsp fresh dill finely chopped – 1 tbsp minced garlic – 2-3 tsp dill relish – 1.5 tsp Dijon mustard – salt & pepper to taste

– Bring a large pot of generously salted water to a boil and cook pasta shells according to direction on package. Drain well. – In a large mixing bowl, add pasta shells, onion, celery, frozen peas, and drained tuna. – In a separate bowl, whisk together all dressing ingredients until well combined. – Add half of dressing to pasta mixture, and stir to coat. Add more dressing to taste. – Refrigerate for 30 minutes to chill and serve.

– Peas do not need to be thawed before being added to the recipe; they will thaw rapidly. Including them while frozen contributes to maintaining their texture and consistency. – If unable to find fresh dill, dried can be used. Dried dill can be a bit more potent so use only half the amount listed.

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– Store leftover tuna pasta salad in the refrigerator in an airtight container. Consume the leftovers within 2-3 days of preparing the salad. As with any dish, exercise your best judgment regarding leftover consumption. – If making ahead of time, this recipe can be prepared up to 24 hours before your gathering. Keep in mind that the pasta absorbs some of the dressing over time. To preserve the freshness, you might opt to assemble the salad the day before and add the dressing just before serving. Learn more