This Tuna Pasta Salad with high-protein pasta, peas, tuna, veggies, fresh dill, and Greek yogurt is fast, healthy, and ready in 30 minutes. Perfect for meal prep and easy lunches.
Cook the noodles in salted water according to the package directions, until they are al dente. Drain well. To quickly cool the pasta, stir in the frozen peas while the noodles are still hot. 8 oz Pasta1 cup Frozen Peas
In a large bowl, add the chopped onion, diced and cored cucumber, diced celery, peas, cooked pasta, drained tuna, fresh dill, salt, and pepper. ½ cup Sweet Onion½ cup Cucumber½ cup Celery8 oz Albacore White Tuna2 tablespoon Fresh Dill1 teaspoon Salt¼ teaspoon Black Pepper
In a separate bowl, whisk together the Greek yogurt, hot sauce, and lemon juice until smooth and creamy. 1 cup Greek Yogurt2 tablespoon Hot Sauce1½ tablespoon Lemon Juice
Mix the pasta mixture and dressing, and stir until everything is evenly coated.
Serve immediately or refrigerate for about 30 minutes to help flavors meld together.
Notes
Pasta Tip - Cook the pasta just until al dente, so it does not get mushy when mixed.
Salt the Pasta Water - This enhances the flavor of the pasta.
Seed the Cucumbers - I like to seed the cucumbers before dicing and adding to the salad to help keep moisture down.
Adjust the sauce - If you prefer, you can use half mayonnaise and half Greek Yogurt if you like a little less tang.
Refrigeration: Store leftover pasta salad in an airtight container in the fridge for up to 3 days. Make sure to mix well before serving.Freezing: I do not recommend freezing this dish; the pasta will get mushy, and the creamy dressing will change consistency.