Description
A bright, healthy tuna pasta salad featuring a zesty lemon-dill dressing that comes together in under 30 minutes, perfect for lunches or light dinners.
Ingredients
- 8 oz (about 225 g) short pasta (fusilli, rotini, or shells)
- 4 quarts (about 4 L) salted water
- 1 cup frozen peas
- 3 tbsp extra-virgin olive oil
- 3 tbsp plain Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 2 tbsp chopped fresh dill
- Salt and pepper to taste
- 2 cans (5–6 oz / 142–170 g each) drained tuna
- 1/2 cup finely diced cucumber
- 1/3 cup diced red onion (optional)
Instructions
- Boil the short pasta in salted water at a rolling boil for 8–10 minutes until al dente. Drain and rinse under cold water.
- Blanch the peas for 60–90 seconds, then plunge them into ice water.
- Whisk together olive oil, Greek yogurt, lemon juice, Dijon mustard, lemon zest, dill, salt, and pepper to create the dressing.
- In a bowl, fold together the drained tuna, cucumber, red onion, cooled pasta, and peas with the dressing.
- Chill for 15–30 minutes before serving to let the flavors meld.
Notes
For best texture, serve cold and pair with crusty bread or pita. Use good-quality canned tuna and consider adding extra lemon zest for flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling, Blanching
- Cuisine: Mediterranean