It’s a classic – but that doesn’t mean it’s always great. The cold pasta salad with tuna, peas and celery is a staple in grocery store delis and church potlucks but I find it often too sweet, swimming in flat tasting mayo and lacking freshness. My version is packed with bright herbs, tart lemon juice (and zest!) and I cut the mayo with Greek yogurt to add a little bit of tang (plus protein!).
Tuna & Pea Pasta Salad
Gather this:
- 1 lb short pasta (shells work great here)
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 2 cans tuna packed in water, drained (such as Wild Planet or Safe Catch)
- 1/4 cup chopped fresh parsley
- 1/8 cup choppped chives
- 2 tbsp minced dill
- zest and juice of 1 lemon
- 1 16 oz bag frozen peas, thawed
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt, preferably full fat
- 1 tsp salt
- 1/2 tsp fresh cracked pepper
Do this:
Bring a large pot of water to a boil, add salt and the pasta. Cook according to package instructions. Pour into a colander in the sink, then run cold water over the pasta and pour into a large bowl. Add the tuna, onion, celery, herbs, lemon zest, lemon juice, peas, salt and pepper to the pasta. In a smaller bowl or measuring cup, whisk the mayonnaise and Greek yogurt together. Pour over the pasta and gently fold the entire mixture together to combine. Taste and add more salt and pepper if needed. Cover and refrigerate. Serve cold.