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Tuna Pasta Salad with Spring Vegetables

A spring take on Tuna Pasta Salad with peas and asparagus in a creamy dill dressing.
5 from 4 votes
Prep Time 40 mins
Cook Time 6 mins
Total Time 46 mins
Course Main Dishes
Cuisine American
Servings 6 Servings
Calories 105 kcal


Salad Ingredients:

  • 2 cups dried shell pasta
  • 1 pound asparagus trimmed and cut into 1 inch pieces
  • 1 cup frozen peas
  • 1/4 cup sliced shallots
  • 1 6oz can tuna packed in water, drained
  • salt and pepper

Dressing Ingredients:

  • 1/4 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons nonpareil capers
  • 1 teaspoon dried dill
  • 1/4 teaspoon lemon zest
  • salt and pepepr


  • Bring a large pot of water to boil. Cook pasta according to package directions. Add in peas and asparagus during the final 2 minutes. Drain under cool water.
  • In another bowl whisk together all ingredients for the dressing. Season taste with salt and pepper.
  • In a large bowl combine pasta, vegetables, tuna and shallots. Pour dressing over the top. Mix to coat. Season to taste with salt and pepper. Cover and chill for at least 30 minutes.


Nutrition information for estimation purposes only. 


Calories: 105kcalCarbohydrates: 9gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 13mgSodium: 117mgPotassium: 316mgFiber: 3gSugar: 4gVitamin A: 787IUVitamin C: 16mgCalcium: 46mgIron: 3mg
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Keywords: bbq, labor day, memorial day, pasta salad, salad, seafood, tuna