My creamy tuna salad with pasta is a relatively healthy main course or side dish that is perfect for any occasion! Bow tie noodles, tuna, red onion, and Greek yogurt are all featured in this incredibly easy dish!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Boil the bowtie (farfalle pasta) noodles according to the instructions on the box until al dente (firm to the bite). When done, drain the cooked noodles and rinse them under cold water until they're cool to the touch.
In a large mixing bowl, combine the cooled pasta with all ingredients (tuna, celery, onion, peas, mayonnaise, Greek yogurt, dill weed, salt, and pepper).
Mix until combined and refrigerate for at least 30 minutes to allow the flavors to 'marry' before serving.
Notes
If making in advance, keep the sauce and pasta separate! The pasta will easily soak up the sauce and become mushy, so I recommend not combining until the day you’re serving it.
Use canned tuna either packed in water or oil! If your grocery store carries it, I recommend getting Italian tuna packed in oil. It has extra flavor and less of that fishy aroma. Be sure to still drain it before using!
Whole fat Greek yogurt makes for a creamier sauce! I recommend using 5% fat Greek yogurt for the creamiest texture and best flavor. You can also use 2% or fat-free Greek yogurt if preferred!
Keep leftovers refrigerated in an airtight container for up to 3 days, but your tuna pasta salad is best eaten within the first 1-2 days.