An easy Tuna Pasta Salad made with medium shell noodles, peas, corn, celery, mayonnaise and creamy Greek yoghurt. It is a side dish or main meal that the whole family can enjoy!
This tuna salad is absolutely scrumptious! It has the vital combination of flavours, colours and textures. I love how in every bite you get a little sweetness from the corn, a tang from the pickle, a pop from the pea, a crunch form the celery, the sharpness from the onion and the comforting neutral from the pasta! All on a bed of tuna! What a delight!
The addition of the yoghurt to the mayonnaise gives the salad a lighter, healthier feel! Sometimes in mayonnaise-based salads, all you can taste is the mayonnaise but not this one I promise! It is a game changer mixing mayonnaise with thick plain yoghurt!
The Tuna Pasta salad is extremely quick to put together. Overview of the method:
- First, you cook 3 cups of shell pasta (we want approx 4 cups of cooked pasta).
- Whilst that is cooking, you can prepare the other ingredients: drain the tuna, chop the celery, onion and pickle /gherkin. Measure out the peas, corn and dill.
- If using frozen peas and corn, de-frost and steam for a minute or two on the stove or in the microwave.
- Add all those ingredients to a large salad bowl.
- Mix the yoghurt and mayonnaise together
- Add the yoghurt-mayo mix to the salad ingredients and stir until well combined
- Top with salt and pepper and garnishes of your choice – perhaps some shredded spinach
Ingredient Substitutions:
- Shell Pasta – Farfalle (butterfly pasta), Fusilli (screws), Macaroni, Penne all work well for Tuna Pasta Salads
- Celery – You could use Fennel bulb or carrots – you want something crunchy
- Red Onion – Use white or yellow onions or a shallot or even spring onions
- Dill – Tarragon or parsley
Extra Additions to Your Tuna Pasta Salad:
- Cheese – add ½ cup of grated cheddar cheese
- Roasted sunflower seeds – sprinkle ¼ cup for an added crunchy texture
- Shredded Baby spinach – this adds extra fibre and flavour to the salad
I forgot to mention that I love adding cherry tomatoes to a tuna salad too. You could easily add half a cup (or even more) of chopped tomatoes.
I love making this salad on a Monday or Tuesday and then I have lunch sorted for the week!
And if you love tuna, you will LOVE these tuna fish cakes, oh my soul, they are one of my favourite recipes to make! And if you love crunchy salads with explosions of flavour, you must try these;
PrintBest Tuna Pasta Salad with Peas and Corn
- Prep Time: 10
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
An easy Tuna Pasta Salad made with medium shell noodles, peas, corn, celery, mayonnaise and creamy Greek yoghurt. It is a side dish or main meal that the whole family can enjoy!
Ingredients
- 2 cans tuna, drained (1 tuna can is 6oz / 170g)
- 4 cups cooked shell pasta (3 cups raw)
- ½ cup celery, chopped (approx. 2 ribs of celery)
- ½ cup red onion, chopped
- ½ cup peas, cooked
- ½ cup corn, cooked
- ½ teaspoon dried dill (1 tablespoon fresh)
- 2 tablespoons sweet pickle / gherkin, finely chopped
- ½ cup plain Greek yoghurt
- ½ cup mayonnaise
- Salt and freshly cracked black pepper to taste
- Fresh herbs to garnish
Instructions
- Cook the pasta and then drain.
- If using frozen peas and corn, de-frost and steam for a minute or two on the stove or in the microwave and allow to cool.
- In a large mixing bowl, add all the ingredients except the mayonnaise and yoghurt.
- In a separate bowl, mix the yoghurt and mayonnaise together until well combined.
- Now, add the yoghurt-mayo mix to the salad ingredients and stir until all ingredients have been well coated.
- Sprinkle with salt and freshly cracked black pepper and top with shredded herbs like chives, parsley or baby spinach.
- Enjoy!
Leave a Reply