Description
This Tuna Pasta Salad is a delicious and nutritious dish, ideal for gatherings or a quick meal. It’s loaded with protein-rich tuna and vibrant vegetables, all coated in a creamy dressing that enhances the flavors. Perfect for picnics or meal prep!
Ingredients
Scale
- 8 ounces of pasta (elbow macaroni or rotini)
- 1 can (5 ounces) of tuna in water, drained
- 1 cup of cherry tomatoes, halved
- 1/2 cup of cucumber, diced
- 1/4 cup of red onion, finely chopped
- 1/2 cup of frozen peas, thawed
- 1/4 cup of mayonnaise
- 2 tablespoons of Greek yogurt (optional for creaminess)
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- Fresh parsley or dill for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.
- Halve the cherry tomatoes and add them to the bowl. Dice the cucumber and add it as well. Finely chop the red onion and add it to the bowl. If desired, soak the onion in cold water for a few minutes to mellow the flavor.
- Ensure the frozen peas are thawed and add them to the bowl.
- Flake the drained tuna with a fork and add it to the mixing bowl.
- In a separate bowl, mix the mayonnaise, Greek yogurt (if using), Dijon mustard, and lemon juice until smooth.
- Taste and add salt and pepper as needed.
- Pour the dressing over the pasta and vegetable mixture. Gently toss to coat all ingredients without breaking up the tuna too much.
- Cover the bowl and chill in the refrigerator for at least 30 minutes.
- After chilling, taste the salad and adjust seasoning if necessary.
- Before serving, garnish with freshly chopped parsley or dill.
- Serve in bowls or on plates as a main dish or side.
- Store any leftovers in an airtight container in the refrigerator for 2-3 days. Stir before serving again.
Notes
- Feel free to add more vegetables like bell peppers, celery, or olives for extra flavor and nutrition.
- This salad can be made ahead of time, making it a great option for meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes