Ingredients
Method
- Cook pasta 1–2 minutes less than package directions.
- Drain, rinse under cold water, and let cool.
- In a large bowl, combine pasta, red bell pepper, peas, celery, onion, capers, and tuna.
- In a smaller bowl, whisk mayo, lemon juice, Dijon mustard, honey, dill, garlic, salt, and pepper.
- Pour dressing over salad. Toss gently to coat.
- Garnish with more dill and lemon juice. Serve chilled.
- See full steps with tips & photos → https://theboatshedcafe.com/healthy-tuna-pasta-salad/
Notes
- Great for meal prep: keeps well in the fridge for 3–4 days.
- Swap peas for edamame or corn for variety.
- Avocado mayo can be replaced with Greek yogurt for a tangier, lighter version.