Tuna Pasta Salad with Peas
This classic tuna pasta salad is the perfect dish for a summer picnic or potluck. It's easy to make, cool, creamy, and perfect for a crowd.
Servings: 6 about 1 cup each
Ingredients
- 3/4 cup mayonnaise $0.92
- 2 Tbsp lemon juice $0.12
- 1/4 tsp dried dill $0.03
- ¾ tsp salt $0.05
- 1/4 tsp freshly cracked black pepper $0.02
- 1/2 cup diced red onion $0.11
- 1 cup frozen peas $0.47
- 12 oz. mini shell pasta* $1.13
- 2 5oz. cans chunk light tuna, drained** $1.98
Instructions
- Make the dressing first. Combine the mayonnaise, lemon juice, dill, salt, and pepper in a bowl, then set the dressing aside.
- Finely dice the red onion and measure out the frozen peas.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta and continue to boil until it's almost fully tender (about 5-6 minutes), then add the frozen peas. Continue to cook the pasta and peas together for the last minute or two, or until the pasta is fully tender. Drain the pasta and peas well in a colander, allowing them to cool.
- Once the pasta and peas are well drained and mostly cooled, transfer them to a large bowl. Add the diced red onion, drained tuna, and prepared dressing. Fold the ingredients together until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.
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Notes
*We used small shells, but you can use any small shape. Bowtie pasta is another great option.
**I prefer chunk light tuna for this pasta salad because it's a good balance between affordable and having a good texture for the salad. Tuna labeled "solid" will have larger prettier pieces, but usually fetches a higher price. Albicore or white tuna will have a lighter color and a milder flavor...but I kind of like the stronger taste of tuna for this salad!
Nutrition
Serving: 1Serving | Calories: 478kcal | Carbohydrates: 48g | Protein: 20g | Fat: 22g | Sodium: 598mg | Fiber: 3g