Light Tuna Pasta Salad

Name: Light Tuna Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 200 g pasta (short shape like rotini or farfalle); 10 oz canned tuna (packed in water, drained well (two 5 oz cans)); 2 pcs celery (stalks, finely diced); 1 pcs red bell pepper (medium, finely diced); 0.5 pcs red onion (small, finely minced); 0.5 cup frozen peas (thawed); 0.33 cup yogurt (plain, non-fat); 2 tbsp mayonnaise (full-fat); 2 tbsp lemon juice (freshly squeezed); 1 tsp dried dill; 1 pinch black pepper (freshly cracked); 1 tbsp salt (for pasta water)

RATING

4.4/5(67)

TASTE SCORE

8/10

A bright, refreshing pasta salad loaded with flaky tuna, crisp celery, and sweet bell peppers, all tossed in a light creamy dressing. Perfect for summer lunches, potlucks, or a quick make-ahead meal that tastes even better the next day.

PREP

15m

COOK

10m

SERVES

1 CUP

355 cal

SERVINGS

METHOD · 4 STEPS

boil · ~10 min
Cook the pasta.
Bring a large pot of water to a rolling boil. Add salt, then the pasta. Cook until al dente according to package directions. Drain, rinse under cold water to stop cooking, and let cool completely.
TIPRinsing stops the cooking and removes excess starch, keeping the salad light.
mix · ~1 min
Make the dressing.
In a small bowl, whisk together the yogurt, mayonnaise, lemon juice, dried dill, black pepper, and a pinch of salt until smooth and well combined.
mix · ~2 min
Assemble the salad.
1.In a large bowl, combine the cooled pasta, drained tuna, celery, red bell pepper, red onion, and peas.
2.Pour the dressing over the top and toss gently until everything is evenly coated.
TIPFlake the tuna with a fork before adding for even distribution.
rest · ~30 min
Chill before serving.
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Stir gently before serving.
TIPThis salad tastes even better the next day. Make it ahead if you can.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse the pasta under cold water immediately after draining to stop cooking and keep it firm.
2
Drain the canned tuna very well and flake it with a fork before adding to the salad.
3
Finely dice the celery, bell pepper, and red onion so every bite has a balanced crunch.
4
Thaw frozen peas by running them under cold water for 30 seconds, then pat dry.
5
Chill the salad for at least 30 minutes before serving to let the flavors meld.
6
Stir the salad gently before serving, as the dressing may settle at the bottom.

RECIPE VARIATIONS