Tuna Pasta Salad Creamy (Printable)
Cold pasta with flaky tuna, fresh vegetables, and zesty cream dressing. Ideal for warm weather dining and meal prep.
# 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
# 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 the creamy dressing mixture.
05 - Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
# Expert Advice:
01 -
- The creamy dressing clings to every twisted noodle while still letting the fresh vegetables crunch through
- You can make it in the morning and it actually tastes better after sitting in the fridge for a few hours
02 -
- Overcooked pasta turns to mush in salad, so pull it when it's still got a tiny bite in the center
- The salad absorbs dressing as it sits, so make extra if you're planning to eat it over several days
03 -
- Use tuna packed in olive oil for extra richness, just reduce the mayo slightly
- Toast your pasta in a dry pan for two minutes before boiling for a nutty depth that nobody will be able to place but everyone will notice