This tuna pasta salad is easy, satisfying, and full of classic flavors. Flaky tuna, al dente pasta, and crisp veggies are tossed in a light creamy dressing for a dish that’s great chilled or at room temperature. It’s ideal for meal prep, summer gatherings, or a quick weeknight dinner.
Total Time:20
Yield:4 servings
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.
