I stumbled upon this delightful Tuna Pasta Salad recipe during a weekend culinary adventure — and let me tell you, it was like finding a hidden gem among the usual salad suspects. Packed with protein and vibrant veggies, it’s the kind of meal that makes you feel like you’ve won at both flavor and nutrition. It’s a refreshing twist on classic pasta salad that might just become your new go-to for lunch.
Steps
- Cook the pasta according to the instructions on the package until it’s al dente, then drain and let it cool slightly.
- While the pasta is cooking, chop the celery and onion, and drain the tuna. You can also warm the peas or add them to the pasta water during the last minute of cooking.
- In a small bowl, mix together the mayonnaise and Greek yogurt until the mixture is smooth.
- Combine the cooked pasta, tuna, celery, onion, and peas in a large mixing bowl. Pour half of the dressing over the top and toss everything until well coated.
- If preparing ahead of time, refrigerate the pasta mixture and remaining dressing separately for 30 minutes. Add the rest of the dressing just before serving for optimal creaminess.
Ingredients
- Mini shell pasta, cooked al dente (quantity as needed)
- 1/2 cup olive oil mayonnaise
- 1/2 cup plain non-fat Greek yogurt
- 1 can tuna, drained
- 1 cup peas, warmed
- 1/2 cup celery, chopped
- 1/4 cup onion, chopped
- Salt, to taste
- Pepper, to taste
- Dried dill, to taste
FAQ
- Can I prepare Tuna Pasta Salad ahead of time?
- Yes, you can make Tuna Pasta Salad in advance. However, it’s best to add the dressing right before serving to maintain its creamy texture, as the pasta tends to absorb the sauce over time.
- What type of pasta works best for Tuna Pasta Salad?
- Mini shell noodles are recommended, but any bite-sized pasta will work well with this recipe. Choose your favorite or whatever you have on hand.
- Is there a healthier pasta option for this salad?
- Certainly! You can substitute regular pasta with whole wheat pasta for added health benefits without compromising on taste.
- What can I use as a dressing substitute in this recipe?
- The recipe uses a combination of mayonnaise and Greek yogurt for the dressing. If you’re looking for alternatives, you can try using all Greek yogurt for a healthier option or a vegan mayo if you’re avoiding dairy.
- How long does Tuna Pasta Salad last in the fridge?
- Tuna Pasta Salad can be stored in the refrigerator for up to 3 days. Keep the dressing separate if possible and mix it in just before serving for the best results.
Tips
- To maintain the desired creaminess of the pasta salad, consider adding the dressing just before serving to prevent the noodles from absorbing too much of it while stored.
- For a healthier twist, try using whole wheat pasta, which adds more fiber and nutrients to the dish while complementing the other ingredients.
- If you’re short on time, toss the peas into the pasta water during the last minute of cooking to save an extra step in warming them up separately.
- Enhance the flavor of your tuna pasta salad by seasoning with salt, pepper, and dried dill to your taste preferences before serving.
Equipment
- Large Mixing Bowl – For combining all the ingredients.
- Medium Mixing Bowl – For mixing the mayonnaise and Greek yogurt dressing.
- Colander/Strainer – For draining the pasta.
- Kitchen Knife – For chopping celery and onion.
- Cutting Board – For chopping vegetables.
- Measuring Cups – For measuring mayonnaise and Greek yogurt.
- Serving Spoon or Pasta Server – For mixing and serving the pasta salad.
