BEST TUNA PASTA SALAD RECIPE

Ingredients

• 8 oz Elbow Pasta (dry weight; cook al dente)
• 1 cup Red Onion (finely diced)
• 1 cup Celery (finely diced)
• 2 can Canned Tuna in Water (5‑oz cans, drained)
• 1 cup Frozen Peas (defrosted at room temperature)
• 2 tablespoon Mayonnaise (regular or light)
• 0.5 cup Plain Greek Yogurt (full‑fat or low‑fat)
• 1 tablespoon Red Wine Vinegar
• 0.5 teaspoon Kosher Salt (big pinch)
• 0.25 teaspoon Black Pepper (freshly ground, to taste)

Instructions

1. Cook Pasta

   Bring a large pot of salted water to a rolling boil, add the elbow pasta and cook until al dente, about 8–10 minutes.

   Time: PT10M

   Temperature: boiling

2. Drain and Cool Pasta

   Drain the pasta in a colander and rinse under cold running water to stop cooking and preserve the bite.

   Time: PT2M

3. Dice Vegetables

   Finely dice the red onion and celery until you have about 1 cup of each.

   Time: PT5M

4. Defrost Peas

   Place the frozen peas on the counter and let them sit until thawed, about 15 minutes.

   Time: PT15M

5. Prepare Tuna

   Open the two cans of tuna, drain the water, and flake the tuna with a fork.

   Time: PT2M

6. Make Dressing

   In a small bowl whisk together the mayonnaise, Greek yogurt, red wine vinegar, kosher salt, and black pepper until smooth.

   Time: PT2M

7. Combine Salad Base

   In the large mixing bowl add the cooled pasta, diced onion, diced celery, thawed peas, and flaked tuna.

   Time: PT2M

8. Add Dressing and Toss

   Pour the yogurt‑mayo dressing over the salad and toss gently until everything is evenly coated.

   Time: PT2M

9. Store or Serve

   Transfer the finished salad to an airtight container and refrigerate, or serve immediately.

   Time: PT1M

Nutrition Facts

Calories

400

Protein

18g

Carbohydrates

49g

Fat

6g

Fiber

2g