Tuna Pasta Salad Creamy (Printable)
Refreshing cold pasta with tuna, fresh vegetables, and creamy dressing
# Ingredient List:
→ 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 Make:
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, drained tuna, cherry tomatoes, red onion, celery, cucumber, olives, and parsley to the bowl with the dressing.
04 - Gently toss everything together until evenly coated with the dressing. Take care not to break up the tuna flakes too much.
05 - Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld together.
# Expert Tips:
01 -
- The creamy dressing clings to every curly noodle and crevice, ensuring no bland bites exist
- It actually tastes better after sitting in the fridge, making it the ultimate make ahead dish for busy days
02 -
- Hot pasta will melt your dressing into a weird, separated mess, so patience during cooling is essential
- The salad needs time in the fridge for the flavors to develop, so never serve it immediately after assembling
03 -
- Rinse the pasta until it feels genuinely cold, not just lukewarm, for the best texture
- Let the dressed salad sit at room temperature for fifteen minutes before refrigerating to help flavors penetrate the pasta