Tuna Pasta Salad Cold (Printable Version)

Cold pasta with tuna, vegetables, and creamy dressing ready in 25 minutes.

# What You Need:

→ Pasta

01 - 9 oz short pasta (fusilli, penne, or rotini)

→ Fish

02 - 2 cans (5 oz each, drained) solid tuna in water or oil

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1/2 red onion, finely chopped
05 - 1/2 cup celery, diced
06 - 1/2 cup cucumber, diced
07 - 1/4 cup black olives, sliced
08 - 2 tbsp fresh parsley, chopped

→ Dressing

09 - 1/3 cup mayonnaise
10 - 2 tbsp plain Greek yogurt or sour cream
11 - 1 tbsp Dijon mustard
12 - 1 tbsp lemon juice
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

# How-To:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.
03 - Add the cooled pasta, drained tuna, cherry tomatoes, red onion, celery, cucumber, olives, and parsley to the bowl with the dressing.
04 - Gently toss everything together until evenly coated with dressing. Taste and adjust salt and pepper if needed.
05 - Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy.

# Expert Tips:

01 -
  • No heat required and it actually tastes better after sitting in the fridge for a while
  • The kind of dish that somehow improves overnight, making it perfect for meal prep
  • A crowd pleaser that works for everything from weekday lunches to backyard parties
02 -
  • Overcook the pasta now and you will have mushy salad later. Pull it two minutes early because it keeps cooking in the dressing.
  • Rinse the pasta until it is literally cold to the touch. Any residual heat makes the dressing separate and get weird.
  • The salad absorbs dressing as it sits, so keep a little extra on hand for right before serving.
03 -
  • Taste the salad before serving and add more salt or lemon juice. Cold food needs more seasoning than you think.
  • Use a pasta shape with nooks and crannies. Smooth pasta does not hold onto the dressing as well.

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