Tuna Pasta Salad (Printable)
Light cold pasta with tuna, fresh vegetables, and tangy creamy dressing
# What You'll Need:
→ Pasta
01 - 9 oz short pasta (fusilli, penne, or rotini)
→ Fish
02 - 2 cans (5 oz each) solid tuna, drained
→ 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, 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 with additional 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.
# Cooking Tips:
01 -
- The dressing clings to every twist of pasta so you never get a bland bite
- It actually tastes better after sitting in the fridge for a day
- You can swap ingredients based on what needs using up
02 -
- Overdressed pasta salad becomes a soggy mess after refrigeration so start with less dressing
- The pasta absorbs dressing as it sits so you may need to add more before serving leftovers
03 -
- Cut all vegetables to roughly the same size as the pasta for consistent texture
- Use tuna packed in oil for richer flavor or water for a lighter version