Here’s a classic and easy recipe for Tuna Pasta Salad—creamy, flavorful, and perfect for a quick lunch or picnic:
Ingredients (Serves 4–6)
- 8 oz (≈225 g) pasta (elbow macaroni, rotini, or shell pasta)
- 1 can (5–6 oz / 140–170 g) tuna, drained
- 1/2 cup mayonnaise (or more, to taste)
- 1/4 cup plain yogurt or sour cream (optional, for extra creaminess)
- 1 small celery stalk, chopped
- 1/4 cup diced red onion or green onions
- 1/4 cup diced bell pepper (optional)
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
- 1 tsp lemon juice (optional, for brightness)
- Optional garnish: chopped parsley or dill
Instructions
- Cook the Pasta:
- Boil pasta according to package directions until al dente.
- Drain and rinse under cold water to stop cooking and cool the pasta.
- Make the Dressing:
- In a large bowl, mix mayonnaise, yogurt (if using), Dijon mustard, lemon juice, salt, and pepper.
- Combine Ingredients:
- Add cooked pasta, drained tuna, celery, onion, and bell pepper.
- Stir gently until everything is well coated with the dressing.
- Chill:
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve:
- Garnish with parsley or dill if desired.
- Serve cold as a salad or side dish.
💡 Tips
- Use chunk light tuna for a milder flavor or solid white albacore for a firmer texture.
- For extra crunch, add chopped pickles, cucumber, or bell pepper.
- Can be made a day ahead; it tastes even better after sitting overnight.
If you want, I can also give a quick, lighter version using Greek yogurt instead of mayo for a healthier tuna pasta salad that’s still creamy and delicious.
Do you want that version?
