Creamy Tuna Pasta Salad
Tuna Pasta Salad is one of the easiest recipes to make when you want something delicious and protein-packed in a flash.
Ingredients and Substitutions
This pasta salad really couldn’t be simpler. I used pantry and fridge staples to make sure there’s plenty of flavor and texture but tried to keep it as easy as possible to make mealtimes a breeze. Feel free to add vegetables or seasonings of your choice.
- Tuna. Tuna in brine or oil will both work well. Tuna in brine is often lower in calories while still being super high in protein so it’s often what I go for, however, tuna packed in oil is definitely more delicious.
- Pasta. Any short pasta shape will work. I used fusilli but elbow macaroni or penne are good options too. Gluten-free pasta can also be used.
- For the dressing: I always use a combination of mayonnaise and Greek yogurt for my pasta salads. The yogurt adds a boost of acidity and lightens the dressing while still keeping it creamy. Lemon juice, salt and black pepper add flavor.
- Add-ins: I always like celery, cucumber and onion in any form of tuna salad. It adds fantastic crunch. Other vegetables like red bell pepper, red onion, radishes, spring onion/green onion, peas or tomatoes can also be added. I like adding fresh herbs like chives, dill or parsley too.
How To Make Tuna Pasta Salad
- Cook the pasta in a large pot of salted water until al dente, drain and rinse with cold water then add to a large bowl.
- Drain the tuna and add to the pasta with the chopped cucumber, celery and onion.
- Make the dressing then pour over the pasta salad. Toss and cover then refrigerate up to 3 days.
Can I make this ahead?
Of course! Pasta salads are great to make ahead and I often prefer them after a few hours instead of serving straight away. Just make sure you have plenty of dressing as the pasta will continue absorbing the dressing as it sits. I would also recommend undercooking the pasta ever so slightly if you’re planning on serving it the next day only. Leftovers can be kept in an airtight container in the fridge for up to 3 days.
Serving Suggestions
Tuna pasta salad is perfect as an easy lunch idea or dinner when it’s too hot to cook. We love it served with simple salads for a simple but delicious summer spread. It’s also a great side dish for grilled chicken or pork chops.
Ingredients
- 1 lb (500g) pasta I used fusilli but any short pasta shape works
- 3 6 oz (170g) cans of tuna drained
- 1 medium onion finely chopped
- 2 medium cucumbers chopped (I used two Persian cucumbers but an English cucumber can also be used)
- 2 celery stalks finely sliced
For the dressing
- ¾ cup mayonnaise
- ½ cup Greek yogurt
- 2 tbsp chopped chives
- 4 tsp fresh lemon juice
- 2 tsp sugar
- 2 tsp salt
- 1 tsp pepper
Instructions
- Make the dressing by whisking together the mayo, yogurt, chives, lemon juice and seasonings in a large mixing bowl. Taste and adjust the seasoning if necessary.
- Bring a large pot of salted water to the boil.
- Add the pasta and cook for 8-10 minutes until al dente. Drain the cooked pasta then rinse with cold water. Add to the bowl with the dressing.
- Drain the tuna then add to the pasta.
- Add the onion, cucumber and celery.
- Toss well to coat the pasta with the dressing. Taste and adjust seasoning if necessary.
- At this stage you can serve or cover the tuna pasta salad and refrigerate for up to 3 days.
Notes
- The dressing should be a little too salty, too acidic and be balanced by the sugar.Once you add the pasta and tuna, the dressing will be mellowed out.