Tuna Pasta Salad (Printable)
Refreshing cold pasta with tuna, vegetables, and creamy dressing. Ready in 25 minutes.
# What You'll 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
# Directions:
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, 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 for best flavor integration.
# Expert Hints:
01 -
- The pasta soaks up that zesty dressing overnight, making leftovers even better for lunch the next day
- It travels beautifully and stays fresh for hours, making you the hero of any potluck or picnic
- Everything gets chopped and tossed in one bowl, meaning minimal cleanup and maximum satisfaction
02 -
- Over-chilled pasta salad can taste bland, so let it sit at room temperature for 15 minutes before serving
- The pasta continues absorbing dressing as it sits, so make extra dressing if you're planning ahead
- Canned tuna varies wildly in salt content, so always taste before adding more salt to the final dish
03 -
- Rinse the pasta under cold water until it's completely chilled to stop the cooking process and prevent it from becoming gummy
- Use tuna packed in olive oil for extra richness, or stick with water-packed if you're watching your calories