Tuna Pasta Salad (Print Version)

Refreshing bowl with pasta, tuna, veggies, and creamy dressing

# 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, 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 and enjoy.

# Expert Tips:

01 -
  • It actually gets better after a few hours in the fridge, making it perfect for make-ahead meals or those mornings when you remember you need to bring something to a potluck in three hours
  • The combination of creamy dressing with crisp vegetables and tender pasta hits that satisfying contrast that makes people go back for seconds without realizing it
02 -
  • Rinse the pasta under cold water until it's genuinely cold throughout, or it will continue cooking and become mushy while it sits in the dressing
  • The salad needs at least thirty minutes in the refrigerator for the flavors to meld, but the texture and taste improve significantly after a few hours
03 -
  • Toast the pasta in olive oil for two minutes before boiling to add a subtle nutty flavor that makes the salad feel more sophisticated
  • Use the back of a fork to thoroughly flake the tuna into small, even pieces that distribute evenly throughout every bite

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