Tuna Pasta Salad
Quick · 20 min · Serves 2 · American
Dietary: pescatarian, dairy-free, nut-free
A cool, creamy shell pasta salad with flaked tuna, sweet peas, and red onion in a lemon-dill mayo dressing.
Ingredients
For 2 servings
Dressing
- 4 tbsp mayonnaise
- 0.5 lemon, juiced
- 0.25 tsp dried dill
Pasta & peas
- 120 g pasta, small shells
- 50 g frozen peas
Salad
- 1 can tuna, drained well
- 0.5 red onion, finely diced
Steps
Dressing
- Stir the mayonnaise, lemon juice, dill, ¼ teaspoon of salt and a few grinds of pepper together in a small bowl until creamy and flecked with dill. Set aside.
Pasta & peas
- Bring a large pot of salted water to a boil over high heat. Add the pasta and boil for 5 to 6 minutes, until almost tender but still a little firm in the center.
- Add the frozen peas to the pot and cook for 1 to 2 minutes more, until the pasta is fully tender and the peas are bright green.
- Drain the pasta and peas well in a colander, shaking out the water trapped in the shells, and let them sit for 5 to 10 minutes, until no longer steaming. Don't rush this: hot pasta soaks up the mayonnaise and the salad turns dry once it chills.
Salad
- Tip the pasta and peas into a large bowl with the red onion, tuna and dressing. Fold gently until everything is evenly coated. Slightly warm pasta is fine.
- Serve right away, or refrigerate until you're ready to eat. Chilling mutes the flavor, so taste it again and add a pinch of salt if it seems flat. It keeps for 3 to 4 days in the fridge; stir before serving, and don't freeze it.