Tuna Pasta Salad (Printable version)
Refreshing cold pasta with tuna, crisp vegetables, and creamy dressing. Perfect for picnics or light lunches.
# What you need:
→ Pasta
01 - 9 oz short pasta such as fusilli, penne, or rotini
→ Fish
02 - 2 cans (5 oz each, drained) solid tuna packed 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 fresh 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 rolling boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and 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 all ingredients together until evenly coated with dressing. Taste and adjust salt or pepper as needed.
05 - Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled for best flavor and texture.
# Expert tips:
01 -
- The creamy dressing clings to every pasta curve and tuna flake
- Makes enough for today's lunch plus tomorrow's emergency meal
- No cooking required once you have leftover pasta or cook it ahead
02 -
- Rinsing pasta under cold water stops cooking and removes starch that would make dressing slide right off
- This salad tastes significantly better after resting in the refrigerator for at least one hour
- The pasta will absorb some dressing as it sits, so make extra if you plan to eat it over two days
03 -
- Cook the pasta in well-salted water since it is the only seasoning the pasta itself gets
- Pat the tuna dry with paper towels before adding to prevent excess water from thinning the dressing