Tuna Pasta Salad with Creamy Dressing (Printable)
Cold pasta salad with tuna, fresh vegetables, and creamy dressing. Ready in 25 minutes.
# 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
# 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.
03 - Add the cooled pasta, tuna, cherry tomatoes, red onion, celery, cucumber, olives, and parsley to the bowl.
04 - Toss gently to combine, ensuring everything is evenly coated with dressing.
05 - Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes before serving for best flavor.
# Expert Advice:
01 -
- Its a meal prep MVP that actually tastes better after a day in the fridge
- The creamy dressing strikes that perfect balance between rich and refreshingly tangy
02 -
- I learned the hard way that warm pasta makes the dressing separate and turn watery
- The salad needs at least 30 minutes in the fridge for the flavors to really come together
03 -
- Use tuna packed in olive oil for a richer flavor, just reduce the mayonnaise slightly
- If making ahead, add the fresh parsley and a splash of lemon juice right before serving