Attend any small town summer potluck and you are sure to find a Tupperware bowl full of tuna pasta salad. These small town pasta creations always seem involve “famous, world class, or Big Dave’s”. Every small town has a Big Dave right? Believe me, I’ve had my fair share of small town potluck pasta salads and most of them have been pretty darn boring.
Most basic tuna pasta salads start with a base of pasta, mayo, tuna and frozen peas. I wanted to ramp up the flavor a bit to see if I could give all the Big Dave’s out there a run for their money. Experience with previous salad recipes, such as my Pesto Pea Pasta Salad, have taught me Greek yogurt is a great way to add a nice tang to the dish. Plus, it’s a wonderful healthy substitute for all that mayo. In order to get the best of both worlds, just remember the 3 to 1 ratio. Always use about 3 parts of Greek yogurt to 1 part mayo and you will be golden.
While you will never hear me call this recipe “famous or world class” the next time I attend a small town potluck in your area. Feel free to call it whatever you want. Even mention you got the recipe from this site. Who knows, Big Dave might be interested in stopping by for a recipe or two.
- 1 (14 oz) box cavatappi pasta, uncooked
- 1 cup frozen peas, thawed
- 1 (7 oz) container Greek yogurt, plain
- 1/3 cup mayo
- ½ cup fresh red pepper, small diced
- 1 Tbl. fresh lemon juice
- 1 (12 oz) albacore tuna, packed in water
- salt and pepper
- Cook the pasta according to the package directions. Drain and rinse with cold water. Add to a large mixing bowl. Drain the tuna, and toss in the mixing bowl with the peas and red pepper. In a separate small mixing bowl, whisk together the lemon juice, Greek yogurt and mayo until well combined. Pour the dressing over the pasta mixture and toss until completely coated. Season with salt and pepper.