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Tuna Pasta Salad on a plate
Andrew Fowler

Tuna Pasta Salad

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Prep Time 55 minutes
Cook Time 12 minutes
Total Time 1 hour 7 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry elbow macaroni
  • 1 tbsp fine salt for pasta water
  • 2 cans tuna in water 5 oz each, drained
  • 1 cup frozen peas
  • 2 celery ribs finely diced
  • 2 tbsp finely minced red onion
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp fine salt for dressing
  • 1/4 tsp black pepper

Method
 

  1. Boil macaroni with tablespoon salt until fully tender, adding peas last minute. Drain, briefly cool-rinse, and drain thoroughly.
  2. Whisk mayonnaise, yogurt, lemon juice, Dijon, dressing salt, and pepper in large bowl.
  3. Toss with macaroni, peas, celery, and onion. Flake tuna into bite-size pieces; gently fold in.
  4. Cover; refrigerate at least 30 minutes before serving cold, included in prep time.
  5. Gently restir before portioning; refrigerate leftovers within 2 hours.