Tuna Pasta Salad (Printable View)

Tender pasta with flaky tuna, fresh vegetables, and zesty creamy dressing for effortless dining.

# 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 all ingredients are evenly coated with the dressing. Be careful not to break up the tuna too much.
05 - Taste and adjust seasoning with additional salt and pepper if needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The creamy dressing clings to every twist of pasta while the vegetables keep it refreshing
  • You can make it ahead and it actually tastes better after sitting in the fridge
  • Its one of those rare dishes that works for lunch dinner picnics and midnight snacking
02 -
  • Rinse the pasta under cold water immediately after draining or it will keep cooking and turn mushy
  • Let the salad chill for at least 30 minutes because the flavors need time to get friendly with each other
  • The pasta will absorb some of the dressing as it sits so stir in a splash more right before serving if needed
03 -
  • If you're making this for a crowd use all Greek yogurt instead of mayonnaise to keep it lighter
  • Add hard boiled eggs or diced avocado right before serving for extra protein

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