Tuna Pasta Salad Recipe
This creamy, tangy, and crunchy tuna pasta salad transforms simple pantry staples into a craveable, meal-prep friendly dish that’s ready before your streaming app loads.
Equipment
- Large Pot
- Colander
- Mixing Bowl
Ingredients
Main Ingredients
- 12 oz short pasta (rotini, shells, or bowties)
- 2 cans tuna 5–7 oz each, ideally packed in olive oil
- 2 celery ribs finely diced
- 1/3 cup red onion finely minced
- 1 cup peas frozen, thawed
- 1/2 cup dill pickles chopped
- 2 tbsp fresh dill or 1 tsp dried
- 2 tbsp parsley chopped
Dressing
- 1/3–1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1–2 tsp Dijon mustard
- 2–3 tbsp lemon juice plus 1 tsp zest
- 1–2 tbsp olive oil
- 1/2 tsp garlic powder
- salt and black pepper to taste
Instructions
- Boil pasta in salted water until al dente. Drain, rinse briefly under cool water, and toss with a splash of olive oil.
- Let pasta cool completely.
- Prep the mix-ins: finely dice celery and onion, chop pickles and herbs, thaw peas.
- Whisk the dressing in a large bowl: mayo, yogurt, mustard, lemon juice/zest, olive oil, garlic powder, salt, and pepper.
- Drain tuna and gently flake into large pieces.
- Combine pasta with dressing. Fold in tuna, vegetables, and herbs. Mix gently to keep tuna chunky.
- Chill for 30–60 minutes. Garnish with extra dill and pepper before serving.
Notes
Swap in or add roasted peppers, capers, olives, or cherry tomatoes. Use vinaigrette for a no-mayo version. For best texture, chill before serving and stir before eating.
Nutrition
Calories: 420kcalCarbohydrates: 38gProtein: 25gFat: 20gSaturated Fat: 3gCholesterol: 35mgSodium: 620mgPotassium: 340mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 8mgCalcium: 50mgIron: 2.2mg
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