Make this simple, satisfying tuna pasta salad quickly. It combines tender pasta, protein-rich tuna, fresh vegetables, and a creamy dressing, making it ideal for lunches, picnics, or fast weeknight dinners.
Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside to cool completely.
In a large bowl, combine the drained tuna, thawed peas, chopped celery, and red onion.
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, white vinegar, dried dill, salt, and pepper until smooth. This creates your creamy dressing.
Pour the dressing over the pasta and tuna mixture. Gently fold all ingredients together until everything is evenly coated.
Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to blend. This step is important for meal prep.
Taste and adjust seasoning if needed before serving. Garnish with fresh parsley.
Notes
For a lighter dressing, increase the Greek yogurt to 1/3 cup and decrease the mayonnaise to 1/3 cup.
You can substitute shell pasta or elbow macaroni for the rotini.
This salad tastes best when made ahead of time, making it a great option for meal prep lunches.