September 30, 2016

Dill Tuna Salad

4 c. small shells or penne pasta, cooked
1 large can white tuna in water
1 c. celery, diced small
1/2 c. chopped green onions, including tops
1 c. frozen peas
1/4 c. fresh parsley, minced
10 ozs. plain greek yogurt
1 c. mayonnaise
1/4 c. fresh lemon juice
2 T. fresh dill, snipped
1/2 t. salt
1/4 t. white pepper

In a large bowl, combine pasta, tuna, celery, onions, peas and parsley. In a small bowl, combine yogurt, mayonnaise, lemon juice, dill, salt and pepper. Pour sauce over pasta and toss gently. Cover and refrigerate at least ?2 hours.

Mary Babcock, Port Austin

Comments

  1. I want to marry this salad I made it pretty much acrcndiog to the recipe, except I used mozzarella cheese instead of cheddar, as that’s what I had on hand. I doubled the recipe and there’s not much left. I don’t think it’s necessary to point out that I had two huge bowls, LOL. I think that green onions, bacon, peppers or chicken breasts would all be great additions!