Tuna Pasta Salad Cold Creamy (Print View)
Refreshing cold salad with tender tuna, crisp vegetables, and creamy dressing
# What You'll 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 Make It:
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 if needed.
05 - Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.
# Expert Hints:
01 -
- It actually tastes better after sitting in the fridge, making it perfect for meal prep or make-ahead gatherings
- The combination of creamy dressing and crisp vegetables creates the most satisfying texture contrast
02 -
- Overdressing is a common mistake, start with less and add more as the pasta absorbs it
- The salad needs time to chill so the dressing seeps into the pasta
03 -
- Rinse the pasta until its truly cold or the heat will wilt the vegetables and make the dressing separate
- Taste the salad after chilling since cold temperatures mute flavors