Tuna Pasta Salad Creamy (Printable Version)
Refreshing pasta with tuna, vegetables, and creamy dressing. Ideal for warm days and outdoor gatherings.
# 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:
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 or at room temperature.
# Expert Hints:
01 -
- Its the kind of salad that actually gets better after a day in the fridge, making it perfect for make ahead lunches or sudden potluck appearances
- The combination of creamy dressing against crisp vegetables creates this addictive texture contrast that keeps everyone coming back for seconds
02 -
- Never skip rinsing the pasta under cold water because that residual heat will wilt your vegetables and make the dressing slide right off instead of clinging to each piece
- The salad needs that resting time in the fridge or it will taste like separate ingredients instead of a cohesive dish, so plan accordingly
03 -
- Use solid tuna packed in water and drain it really well, then give it a quick flake with your fork so it distributes evenly instead of staying in big clumps
- Double the dressing recipe and keep half in a separate jar because this salad always needs a refresh the next day and having extra ready makes your life so much easier