Quick Tuna Pasta Salad (Print Version)

A refreshing salad with tender tuna, crisp vegetables and pasta tossed in creamy dressing - ready in just 20 minutes.

# Ingredients:

→ Salad

01 - 225g short pasta (elbow, rotini, or bowtie)
02 - 2 cans (5 oz each) tuna in water, drained
03 - 1/2 cup celery, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup dill pickles, chopped (optional)
07 - 2 tbsp fresh parsley, chopped

→ Dressing

08 - 1/2 cup mayonnaise
09 - 2 tbsp Greek yogurt or sour cream
10 - 1 tbsp Dijon mustard
11 - 1 tbsp lemon juice
12 - Salt and pepper, to taste

# Steps to Follow:

01 - Cook pasta according to package instructions. Drain, rinse with cold water, and set aside.
02 - In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
03 - Add the cooked pasta, drained tuna, celery, red bell pepper, red onion, pickles (if using), and parsley to the bowl.
04 - Toss gently until everything is evenly coated.
05 - Refrigerate for at least 10 minutes before serving for best flavor.

# Additional Notes:

01 - For a lighter version, use all Greek yogurt instead of mayonnaise.
02 - Add extras like sweet corn, peas, or shredded carrots for more color and texture.
03 - Best served cold; store leftovers in an airtight container for up to 3 days.

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