Ingredients
Method
- Cook the pasta according to package directions until al dente. Drain and rinse under cool water to stop the cooking process.While the pasta is cooking, chop the cucumber, celery, and red bell pepper, and cook the frozen peas according to package directions.In a large bowl, combine the cooled pasta, chopped vegetables, cooked peas, and drained tuna.In a separate bowl, whisk together the Greek yogurt, light mayonnaise, lemon juice, Dijon mustard, chopped dill, garlic powder, salt, and pepper until smooth.Pour the dressing over the pasta mixture and toss until everything is well coated.Taste and adjust salt and pepper if needed.Optional: Cover and refrigerate for 20–30 minutes to allow the flavors to meld before serving.Store any leftovers in an airtight container in the refrigerator for up to 5 days. Stir before serving again.
Notes
You can swap tuna for canned salmon or cooked chicken for a delicious twist.
For extra crunch, add chopped red onions or shredded carrots.
If using dried dill instead of fresh, reduce the amount to 1–2 tablespoons as dried herbs are more concentrated.
This salad is best served slightly chilled but still delicious at room temperature for picnics.
If the salad thickens after refrigeration, simply stir in a little extra Greek yogurt or a splash of milk before serving.
For extra crunch, add chopped red onions or shredded carrots.
If using dried dill instead of fresh, reduce the amount to 1–2 tablespoons as dried herbs are more concentrated.
This salad is best served slightly chilled but still delicious at room temperature for picnics.
If the salad thickens after refrigeration, simply stir in a little extra Greek yogurt or a splash of milk before serving.