Classic Tuna Pasta Salad

By srumbel

Tuna Pasta Salad features whole wheat macaroni, hard-boiled eggs, two kind of pickles, and fresh dill in a lightened-up dressing of mayonnaise and Greek yogurt!
from fivehearthome.com

Ingredients

• 2 (5-ounce) cans chunk light tuna (packed in water), drained
• 2 hard-boiled eggs, chopped
• 3 tablespoons chopped sweet pickles (or relish)
• 3 tablespoons chopped dill pickles (or relish)
• 3/4 cup Greek yogurt
• 3/4 cup mayonnaise
• 1 tablespoon fresh minced dill weed (OR 1 teaspoon dried dill weed)
• 3/4 teaspoon salt
• Freshly ground black pepper, to taste
• 8 ounces (by weight) whole wheat macaroni (or your favorite pasta)

Preparation

Step 1

In a large bowl, mix together the flaked tuna, chopped eggs, chopped sweet and dill pickles, Greek yogurt, mayonnaise, dill, salt, and pepper. Cover and chill in the refrigerator for at least an hour.

Boil the pasta according to package directions in well-salted water. Pour into a colander and hold under cold running water until the pasta is cool. Drain the pasta and stir it into the chilled tuna mixture until well combined. Cover and chill for 30 minutes to an hour more before serving.

Notes

Giving the tuna mixture time to chill allows the flavors to blend. On the other hand, chilling the finished salad for too long can cause it to dry out (since the pasta absorbs the dressing the longer it sits). This is why the directions are written as they are; however, you can prepare the Tuna Pasta Salad all at once and eat it right away (or let it chill and eat it later) if you wish.

Yield: 6 servings