Description
A refreshing and easy-to-make Tuna Pasta Salad combining tender pasta shells, tuna, sweet onion, peas, and a creamy dressing of mayonnaise and yogurt. Perfect for potlucks, picnics, or quick lunches, this flavorful and satisfying salad is simple to prepare and serves 8 comfortably.
Ingredients
Scale
Pasta & Vegetables
- 1 pound conchiglie (small or medium shells) pasta
- 1/2 sweet onion, diced
- 12 oz bag of frozen peas
- Optional: 2 ribs celery, chopped
Protein & Dressing
- 4 (5-oz) cans of tuna in water, drained
- 1 cup mayonnaise
- 1/4 cup regular plain yogurt
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of water to a boil on the stovetop. Add a generous amount of salt to the water to season the pasta. Add the conchiglie and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain and rinse the pasta under cold running water to stop the cooking process and cool it down.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, diced sweet onion, drained tuna, and frozen peas (no need to thaw). Add in the mayonnaise and plain yogurt, then mix everything together until evenly coated.
- Season and Serve: Taste the salad and season with salt and pepper according to your preference. Optionally, stir in chopped celery for added crunch and flavor. Serve immediately or refrigerate in an airtight container. Leftovers can be stored in the fridge for up to 3 days.
Notes
- You can substitute plain Greek yogurt for regular yogurt for a tangier taste and extra protein.
- Adding celery is optional but adds nice texture and freshness.
- Using frozen peas straight from the freezer saves time; no need to thaw before mixing.
- Rinsing the pasta with cold water helps prevent it from becoming mushy and stops the cooking process.
- This salad is best enjoyed chilled.
- To make it lighter, reduce the amount of mayonnaise or substitute with a lighter dressing.
