Tuna Pasta Salad (Print)
Refreshing cold pasta with tuna, crisp vegetables, and creamy dressing. Ideal for summer gatherings.
# What You Need:
→ 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 - Toss gently to combine, ensuring everything is evenly coated with dressing. Taste and adjust seasoning if needed.
05 - Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold.
# Expert Tips:
01 -
- It actually tastes better after sitting in the fridge, making it perfect for meal prep or making ahead
- The whole family will eat it without complaints, even the vegetable skeptics
02 -
- Hot pasta will melt your dressing into a weird, separated mess, so let it cool completely before mixing
- The pasta will continue absorbing dressing in the fridge, so keep a little extra aside if you're making this the day before
03 -
- Drain your tuna really well, otherwise your salad will end up watery and sad
- Cut all your vegetables roughly the same size so every bite has the perfect ratio of ingredients