Creamy Tuna Pasta Salad with Elbow Pasta and Green Peas
A light, protein-packed pasta salad with tuna, peas, and crisp vegetables, served cold with a tangy dressing, perfect for healthy lunches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Ingredients
8 ounces rotini pasta, 1 can (5 ounces) tuna drained, 1 cup frozen peas thawed, 1/2 cup celery diced, 1/4 cup red onion finely chopped, 1/4 cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons chopped fresh parsley, 1/4 cup grated Parmesan cheese optional
Instructions
1. Cook pasta according to package instructions, drain, and rinse under cold water. 2. Dice celery and red onion, thaw peas. 3. Whisk together dressing: Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. 4. Combine pasta, tuna, peas, and vegetables. 5. Pour dressing over and toss gently. 6. Fold in parsley and Parmesan. 7. Chill for 30 minutes before serving.
Notes
Adjust vegetables or protein as desired. Store in airtight container up to 2 days. Add extra vegetables or herbs for variety. Avoid freezing.