Tuna Pasta Salad with Spring Vegetables
A spring take on Tuna Pasta Salad with peas and asparagus in a creamy dill dressing.
- 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
- 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
Bring a large pot of water to boil. Cook pasta for 5 -6 minutes. Add in peas and asparagus during the final 2 minutes. Drain under cool water.
In another bowl whisk together all ingredients for the dressing.
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.
Keywords: bbq, labor day, memorial day, pasta salad, salad, seafood, tuna