Tuna Pasta Salad

Makes 10 servings; ¾ cup each serving

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  • 3 cups rotini pasta, uncooked
  • 3 green onions, about ½ cup
  • 2 ribs celery, about 1 cup
  • 4 ounces cheddar cheese, low fat (about 1 cup)
  • 12-ounce can tuna in water
  • 15-ounce can sweet peas
  • ⅓ cup light mayonnaise
  • ⅓ cup light sour cream
  • 2 Tablespoons sweet pickle relish
  • 1 teaspoon dried dill
  • ½ teaspoon pepper


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Cook pasta in a large pot following package instructions, drain and rinse with cold water to stop cooking. Add cooked pasta to a large mixing bowl.
  3. Wash and cut green onions into small pieces, discard white root ends.
  4. Wash and cut celery into small pieces, discard white root ends.
  5. Cut cheese into small pieces.
  6. Drain tuna and rinse and drain sweet peas. Combine all ingredients and stir until ingredients are mixed well. Cover and chill in the refrigerator for at least an hour.
  7. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.