Ingredients
- 8 oz (225 g) pasta (fusilli, rotini, or penne)
- 2 cans tuna, drained (in water or oil)
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tbsp Dijon mustard (optional)
- 1 tbsp lemon juice or apple cider vinegar
- ½ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- ½ cup cherry tomatoes, halved (optional)
- Salt and black pepper, to taste
- Optional add-ins:
- Sweet corn or peas
- Olives or capers
- Fresh parsley or dill
- Pickles or relish
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse with cold water.
- In a large bowl, flake the tuna with a fork.
- Add mayonnaise, mustard, and lemon juice; mix until combined.
- Stir in celery, onion, and tomatoes.
- Add cooled pasta and toss gently to coat.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- Use Greek yogurt or half mayo/half yogurt to lighten it up.
- Add a splash of pasta water or milk if the salad thickens too much.
- Keeps well in the fridge for up to 3 days.
- Delicious served with lettuce cups or crusty bread.
- Prep Time: 10
- Cook Time: 10
- Category: Salad / Lunch
- Method: Boiling & Mixing
- Cuisine: American
- Diet: Vegetarian