Name: Tuna Pasta Salad with Lemon, Dill, and Peas Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: American
Ingredients: 1 pound dried farfalle or campanelle pasta; 1 tablespoon finely grated lemon zest (from 1 medium lemon); 2 tablespoons freshly squeezed lemon juice (from the zested lemon); 1/2 cup mayonnaise; 1/4 cup plain yogurt (not Greek); 1 tablespoon Dijon mustard; 1/2 teaspoon kosher salt, plus more for the pasta water; 1/4 teaspoon freshly ground black pepper; 2 (5- to 6-ounce) cans water or oil-packed tuna, drained and broken into large chunks; 2 medium shallots, diced (about 1/2 cup); 2 medium celery stalks, diced (about 1/2 cup); 2 tablespoons finely chopped fresh dill (from 1/2 small bunch); 1 cup frozen peas

Ingredients

Pasta

1 pound dried farfalle or campanelle pasta

Dressing

1 tablespoon finely grated lemon zest (from 1 medium lemon)
2 tablespoons freshly squeezed lemon juice (from the zested lemon)
1/2 cup mayonnaise
1/4 cup plain yogurt (not Greek)
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt, plus more for the pasta water
1/4 teaspoon freshly ground black pepper

Salad Mix-ins

2 (5- to 6-ounce) cans water or oil-packed tuna, drained and broken into large chunks
2 medium shallots, diced (about 1/2 cup)
2 medium celery stalks, diced (about 1/2 cup)
2 tablespoons finely chopped fresh dill (from 1/2 small bunch)
1 cup frozen peas

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Instructions

Cook the pasta: Bring a large pot of heavily salted water to a boil. Add the dried farfalle pasta and cook according to package directions until just tender, about 10 to 13 minutes.
Prepare the dressing: While the pasta cooks, combine the lemon zest, lemon juice, mayonnaise, plain yogurt, Dijon mustard, kosher salt, and black pepper in a large bowl. Stir well to blend the flavors.
Mix in the salad ingredients: Add the drained tuna chunks, diced shallots, diced celery, and chopped fresh dill to the dressing. Stir gently to combine all ingredients evenly.
Drain and cool the pasta: When the pasta is done, place the frozen peas in a colander. Drain the hot pasta over the peas, then rinse everything with cold water to cool and stop the cooking process. Drain well.
Toss the salad: Add the cooled pasta and peas to the bowl with the dressed tuna mixture. Toss gently to coat all ingredients with the dressing evenly.

Notes

For best flavor, use good quality canned tuna packed in water or oil as preferred.
Make sure to rinse the pasta with cold water after cooking to prevent it from sticking and to cool the peas simultaneously.
This salad can be served immediately or chilled for an hour to meld the flavors.
Fresh dill can be substituted with parsley if unavailable.
For a lighter version, substitute mayonnaise with extra yogurt.

Author: Amelia
Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Salad
Method: Stovetop
Cuisine: American
Diet: Low Fat