Description
A quick and satisfying Tuna Pasta Salad that’s creamy, crunchy, and perfect for any occasion.
Ingredients
- 12 oz short pasta (like rotini, shells, or bowties)
- 2 cans (5 oz each) canned tuna, drained
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream (optional)
- 1 to 2 teaspoons Dijon mustard
- 1 to 2 tablespoons lemon juice or pickle juice
- 2 to 3 stalks celery, chopped small
- A few tablespoons red onion, finely chopped (or green onion)
- 1 cup frozen peas, thawed (or chopped cucumber)
- 2 to 3 tablespoons pickles or relish
- Salt and pepper to taste
- Optional extras: chopped parsley, dill, paprika, or a pinch of garlic powder
Instructions
- Cook the pasta in salted water until tender.
- Rinse the pasta with cold water to cool it down and drain well.
- Mix the dressing in a large bowl: mayo, Greek yogurt (if using), Dijon, lemon juice or pickle juice, and a pinch of salt and pepper.
- Add the tuna and break it up with a fork.
- Incorporate the celery, onion, peas, and pickles or relish.
- Fold in the pasta until everything is coated and adjust seasoning as needed.
- Chill for at least 30 minutes before serving.
Notes
For a lighter version, use less mayo or a dairy-free alternative. Adding fresh herbs right before serving enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American