Tuna Pasta Salad (Printable Version)

Refreshing cold salad with tender pasta, flaky tuna, crisp vegetables, 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 tablespoons fresh parsley, chopped

→ Dressing

09 - 1/3 cup mayonnaise
10 - 2 tablespoons plain Greek yogurt or sour cream
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon lemon juice
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon 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 if needed.
05 - Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold and enjoy.

# Top Tips:

01 -
  • It comes together in under 30 minutes but tastes like you spent all day preparing something special
  • The creamy dressing clings beautifully to every twist of pasta while letting the vegetables shine through
  • Its actually better the next day making it perfect for meal prep or unexpected guests
02 -
  • Rinse the pasta thoroughly under cold water until its completely cool or the dressing will separate and become oily
  • Drain the tuna extremely well and press it gently to remove excess liquid so your salad doesnt become watery
  • The salad needs at least thirty minutes in the refrigerator for the flavors to properly marry and the pasta to absorb some dressing
03 -
  • Cut all your vegetables slightly smaller than you think necessary so every forkful contains a bit of everything
  • Make the dressing in the bottom of your serving bowl first then add everything else to save on cleanup
  • For the absolute best results make this the night before you plan to serve it

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