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Classic tuna pasta salad with peas and hard-boiled egg
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Tuna Pasta Salad

A classic American potluck-style tuna pasta salad with mayo, peas and hard-boiled egg. About 31g protein per serving.
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Prep Time 15 minutes
Cook Time 9 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 330 g 3 cans, 5 oz each light tuna in water, drained
  • 227 g 8 oz elbow pasta, dry
  • 3 tbsp mayonnaise
  • 80 g ⅓ cup plain Greek yogurt
  • 2 large eggs hard-boiled and chopped
  • 200 g 1 cup frozen peas, thawed
  • 2 stalks celery diced
  • ½ tsp paprika plus more to serve

Method
 

  1. Cook the pasta, drain, rinse, and cool.
  2. Boil the eggs, peel and chop.
  3. Whisk mayonnaise, yogurt and paprika.
  4. Combine pasta, tuna, peas, celery and egg with the dressing.
  5. Chill and dust with paprika before serving.

Notes

  • Lowest-sodium pasta salad in the collection.
  • Keeps 3 days refrigerated.