Tuna Pasta Salad (Printable)
Tender pasta with flaky tuna and crisp vegetables in a creamy dressing. Ready in 25 minutes, serves 4.
# What's Needed:
→ Pasta
01 - 9 oz short pasta (fusilli, penne, or rotini)
→ Fish
02 - 2 cans (5 oz each, drained) solid tuna in water or oil
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1/2 red onion, finely chopped
05 - 1/2 cup celery, diced
06 - 1/2 cup cucumber, diced
07 - 1/4 cup black olives, sliced
08 - 2 tbsp fresh parsley, chopped
→ Dressing
09 - 1/3 cup mayonnaise
10 - 2 tbsp plain Greek yogurt or sour cream
11 - 1 tbsp Dijon mustard
12 - 1 tbsp lemon juice
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.
03 - Add the cooled pasta, drained tuna, cherry tomatoes, red onion, celery, cucumber, olives, and parsley to the bowl with the dressing.
04 - Gently toss everything together until evenly coated with dressing. Taste and adjust salt and pepper if needed.
05 - Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold or at room temperature.
# Tips for Success:
01 -
- The creamy dressing clings perfectly to every twist of pasta so no bite is bland
- You can prep it in the morning and it actually tastes better after chilling
02 -
- The pasta absorbs dressing as it sits so save a little extra to stir in right before serving if it seems dry
- Rinsing pasta with cold water is not optional unless you want mushy warm salad
03 -
- Use pasta water instead of tap water to rinse because the starch helps the dressing cling better
- Let the salad sit at room temperature for 15 minutes before serving if it has been refrigerated overnight