Tuna Pasta Salad with Vegetables (Printable Version)
Refreshing cold pasta with tuna, vegetables, and creamy dressing. Ideal for gatherings and quick meals.
# What You 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
# Method:
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 - Gently toss all ingredients together until evenly coated with dressing. Taste and adjust seasoning with additional salt or pepper if needed.
05 - Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold and enjoy immediately.
# Expert Tricks:
01 -
- It actually tastes better after sitting in the fridge, making it perfect for make ahead meals
- The combination of tangy dressing and tender tuna somehow satisfies even the pickiest eaters
02 -
- Rinsing the pasta under cold water stops the cooking completely and prevents it from turning into a gummy mess
- The salad needs time in the fridge, so make it at least an hour before you plan to serve it
03 -
- Cut all your vegetables slightly larger than you think necessary, they shrink in the fridge overnight
- Toast some pine nuts or sunflower seeds and sprinkle them on top right before serving for extra crunch