This vibrant tuna pasta salad combines tender pasta, protein-packed tuna, and fresh vegetables into a delightful 15-minute meal. Perfect for busy weeknights or meal prep lunches, this nutritious recipe delivers 16g of protein while keeping calories sensible at just 291 per serving. The quick prep time and simple cooking process make it an ideal choice for both novice cooks and seasoned chefs who want a satisfying dish without spending hours in the kitchen.
Ingredients for Perfect Tuna Pasta Salad
- Pasta: 8 ounces small shells pasta (any bite-sized pasta works great)
- Tuna: 7 ounces albacore white tuna in water, well-drained for best results
- Fresh Vegetables: 2 ribs celery (chopped), ¼ cup red onion (chopped), 1 cup frozen peas
- Creamy Base: ½ cup mayonnaise, ½ cup plain Greek yogurt for extra protein
- Seasonings: Dried dill weed (optional), salt and freshly ground black pepper to taste
Step-by-Step Instructions
- Prepare Pasta: Cook shells until perfectly al dente following package directions, then drain well
- Combine Base Ingredients: In a large bowl, mix together your chopped onion, celery, peas, cooked pasta, and flaked tuna
- Create Sauce: In a separate bowl, blend mayonnaise and Greek yogurt until smooth and creamy
- Initial Mixing: Add half of your prepared sauce to the pasta mixture, tossing gently to coat everything evenly
- Season: Add salt, pepper, and dried dill to taste, adjusting seasonings as needed
- Chill and Finish: Refrigerate both pasta mixture and remaining sauce separately for 30 minutes, then combine and serve
Storage Tips
This creamy tuna pasta salad stays fresh in the fridge for up to 3 days. Keep it in an airtight container, and give it a gentle stir before serving. The pasta might soak up some of the sauce over time – just mix in a spoonful of mayo or Greek yogurt to bring back its creamy texture. For the best flavor, let it chill for at least 30 minutes before eating!
Easy Variations
Love this recipe but want to switch things up? Try swapping tuna for canned salmon or chicken. Not a fan of peas? Chopped cucumber or bell peppers add a nice crunch! You can also use different pasta shapes – bowties, rotini, or macaroni all work great. For extra zip, add a squeeze of lemon juice or a spoonful of Dijon mustard to the sauce.
Serving Suggestions
This pasta salad makes a perfect light lunch or side dish. Serve it on a bed of fresh lettuce leaves for extra color and crunch. It’s great for picnics, potlucks, or packed lunches. Want to make it more filling? Add some halved cherry tomatoes or sliced hard-boiled eggs on top. During summer, pair it with a glass of iced tea for a cool, refreshing meal!
Tuna Pasta Salad
Equipment
- Large Bowl
Ingredients
For the Salad
- 8 ounces small shells pasta or your favorite bite-size pasta
- 7 ounces canned albacore white tuna, packed in water drained
- 2 ribs celery chopped
- 1/4 cup red onion chopped
- 1 cup frozen peas
For the Dressing
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- dried dill weed to taste, optional
- salt and freshly ground black pepper to taste
Instructions
- Cook noodles according to package instructions, until al dente. Drain.
- In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna.
- In a separate bowl, mix the mayo and Greek yogurt.
- Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper and dried dill, to taste.
- Refrigerate pasta and remaining sauce separately, covered, for 30 min. Stir in remaining sauce and serve immediately.
