Ingredients
Scale
- 8 ounces pasta (such as rotini, fusilli, or elbow macaroni)
- 1 can (15 ounces) tuna (drained, preferably in water or olive oil)
- 1 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/2 cup frozen peas (thawed)
- 1/2 cup mayonnaise
- 2 tablespoons Greek yogurt (or more mayonnaise)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions
Step 1: Cook the Pasta
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente.
- Drain and rinse under cold water to cool.
Step 2: Prepare the Salad
- In a large mixing bowl, combine the drained tuna, cherry tomatoes, cucumber, red onion, and thawed peas.
- Add the cooled pasta to the bowl with the other ingredients.
Step 3: Make the Dressing
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
Step 4: Combine and Serve
- Pour the dressing over the pasta mixture and toss gently to combine, ensuring everything is evenly coated.
- Garnish with chopped fresh parsley before serving.
- Prep Time: 10
- Cook Time: 10