Tuna Pasta Salad (Printable Version)

Refreshing cold pasta with tuna, crisp vegetables, and creamy dressing. Ideal for picnics and light meals.

# What You 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

# How-To Steps:

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 if needed.
05 - Refrigerate for at least 30 minutes before serving to allow flavors to meld together for best taste.

# Helpful Tips:

01 -
  • The pasta stays perfectly creamy without getting soggy, even the next day
  • You can customize the vegetables based on whatever is languishing in your crisper drawer
  • It comes together in under 30 minutes but tastes like you actually planned ahead
02 -
  • The pasta absorbs dressing as it sits, so make it slightly more dressed than seems right at first
  • Rinsing the pasta thoroughly under cold water stops the cooking process and prevents it from becoming a gummy mess
  • This salad actually tastes better after a few hours in the refrigerator, so do not be afraid to make it ahead
03 -
  • Use tuna packed in olive oil for a richer flavor, or in water if you prefer it lighter
  • Let the salad come to room temperature for about 15 minutes before serving cold for the best texture

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