Tuna Pea Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 whisk or fork
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 measuring spoon set
- 1 large spoon
Ingredients
- 8 ounce pasta small shapes such as shells or elbows
- 1 teaspoon salt for pasta water
- 10 ounce canned tuna drained and flaked
- 1 cup frozen peas thawed
- 1/2 cup celery finely chopped
- 1/4 cup red onion finely minced
- 3/4 cup mayonnaise
- 2 tablespoon plain Greek yogurt optional
- 2 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoon fresh parsley optional; chopped
Instructions
- Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the pasta according to package directions until al dente.
- Drain the pasta in a colander, rinse under cold water until completely cool, and let it drain very well.
- While the pasta cools, add mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, 1/2 teaspoon salt, and black pepper to a small bowl and whisk until smooth.
- Place the cooled pasta in a large mixing bowl and add the tuna, peas, celery, red onion, and parsley.
- Pour the dressing over the pasta mixture and gently stir with a large spoon until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Stir the salad once more before serving and add a spoonful of mayonnaise or a splash of lemon juice if it seems dry.
Notes
For best results, make sure the pasta is fully cooled and well-drained so the dressing doesn’t become watery, and chop the vegetables finely so they distribute evenly throughout the salad. You can swap peas for mixed vegetables, add hard-boiled eggs, or use whole-wheat or gluten-free pasta to suit your preferences. If making ahead, add a bit more dressing just before serving since the pasta will absorb some moisture in the fridge. Keep the salad chilled and store leftovers in an airtight container for up to 3 days, avoiding leaving it at room temperature for long periods due to the tuna and mayonnaise.
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