Creamy Tuna Pasta Salad
Cool and creamy, this pasta salad is a tried and true family favorite. It's great for picnics, as a side dish and it makes a lovely meal all by itself! Especially on a hot summer day.
I like to make this ahead on days when I know I'll be short on time for preparing dinner. I can have this in the refrigerator for when we get home after a long motorcycle ride or a day at the fair and not have to think about a thing when we get home. I don't even have to heat anything up, just stir and serve.
A green salad or some fruit goes well with it if you'd like to add more to round out the meal.
I really like to use a lot of veggies in my pasta salads, so they don't get too heavy, and this salad is especially crunchy with lots of celery and red onion. The leaves of the celery make a wonderful addition here. They are so delicate and full of flavor. Try using them in place of parsley leaves or whenever you are using fresh herbs.
Creamy and crunchy makes this salad truly satisfying. It will fill you up for sure and keep you going with lean protein, healthy veggies and not too much mayo. The Greek yogurt lightens it up and brightens the flavor.
Preparing this salad is a breeze. Chop the celery and onion while the pasta is cooking then rinse and drain the pasta in cold water before adding it to the mixing bowl.
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Whisk together the ingredients for the dressing in seconds and pour it over the salad.
After mixing this all together, cover it, and chill it in the refrigerator for at least 20 minutes to let the flavors blend and allow the pasta to fully cool. It's even better the next day!
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A lot of the dressing will be absorbed by the pasta the longer it rests in the refrigerator so when you are ready to serve, add just a few tablespoons of milk if it seems a bit dry and it will become luscious and creamy.
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Cheers!
~Melisa
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Restaurant Style Kani Salad
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Best 3 Ingredient Deviled Eggs
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Creamy Tuna Pasta Salad
Ingredients
For the Salad
8 ounces small shell pasta, cooked and drained
7 ounces canned tuna, drained
2 ribs celery with leaves, finely chopped
1/4 cup red onion, finely chopped
1 cup frozen peas
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For the Dressing
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
½ teaspoon dried dill weed
1/4 teaspoon garlic powder, optional
Salt and pepper
2 tablespoons milk, optional
Method
Combine the ingredients for the salad in a large bowl.
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Combine the ingredients for the dressing in a smaller bowl.
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Mix the two together, cover and chill the salad for at least 20 minutes.
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When ready to serve, stir and add 1 - 2 tablespoons of milk to loosen the dressing if desired.