Lemon Dill Tuna Pasta Salad

Lemon dill tuna pasta salad combines cool pasta, cucumber, peas, and Greek yogurt for an easy, creamy make-ahead lunch.

Prep: 15 min · Cook: 10 min · Yield: 6 · Method: Stovetop

Ingredients

• 12 ounce short pasta
• 10 ounce canned tuna
• 1 medium cucumber
• 1 cup frozen peas
• 1 cup plain greek yogurt
• 1 medium lemon
• 2 tablespoon fresh dill
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, adding the frozen peas during the final 2 minutes. (about 10 min) — Boiling
2. Drain the pasta and peas, then rinse under cold water until cool. Drain well and transfer to a large bowl. (about 3 min) — Cold water
3. Add the tuna and cucumber. In a separate bowl, whisk the Greek yogurt, juice and zest of the lemon, dill, olive oil, salt, and pepper. (about 5 min) — Room temperature
4. Fold the yogurt dressing into the pasta mixture until evenly coated. (about 2 min) — Room temperature
5. Cover and refrigerate for at least 30 minutes before serving. Stir gently before serving and adjust seasoning if needed. (about 30 min) — Refrigerated