Tuna Pasta Salad Recipe

I present my Tuna Pasta Salad With Peas: rotini mixed with flaky tuna, crisp celery, red onion, thawed peas, creamy mayo and Greek yogurt, brightened with lemon, Dijon and chopped dill pickles and green onions. Want to know how these simple ingredients come together into a quick recipe ready in the fridge?

I still get excited over a bowl of Tuna Pasta Salad, the creamy, tangy, crunchy kind that keeps in the fridge for days. I toss rotini with flaked tuna from two cans, handfuls of celery and thawed peas, then stir in mayonnaise and plain Greek yogurt with a splash of lemon juice and Dijon mustard for a little bite.

A hit of red onion and chopped dill pickles wakes it up, green onions and parsley add color, a sprinkle of dried dill weed, kosher salt and black pepper tie it together. Its that Pasta Salad With Tuna you wont stop reaching for.

Why I Like this Recipe

* I love the mix of creamy and crunchy textures, it just hits right.
* I like that it’s easy to make fast when I dont feel like cooking a lot.
* I enjoy how it actually tastes better the next day after the flavors meld.
* It’s great for feeding other people, everyone always asks for seconds.

Ingredients

• Tuna: lean protein, omega-3s, low carbs.

  Fills you up, can be a bit salty.

• Pasta: mostly carbs for energy, some fiber if whole grain, makes salad hearty.
• Celery: light crunch, low calories, some fiber and vitamins, gives fresh bite.
• Red onion: sharp flavor, adds pep and color, has antioxidants, slightly sweet when raw.
• Peas: starchy veg, adds sweetness, theyre plant protein and fiber, bright green pop.
• Mayo and Greek yogurt: creamy binder, fats and protein, balance tang and richness.
• Pickles: chopped or relish adds sour salty zip, small calories, big flavor boost.

Ingredient Quantities

• 12 oz rotini or elbow pasta cooked and cooled
• 2 (5 oz) cans tuna in water drained and flaked
• 1 cup celery finely diced about 2 stalks
• 1/2 cup red onion finely chopped about 1 small
• 1 cup frozen peas thawed
• 1/2 cup mayonnaise (use light if you want)
• 1/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/3 cup dill pickles finely chopped or use sweet pickle relish if you like it sweeter
• 2 green onions sliced thin
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried dill weed
• 3/4 teaspoon kosher salt adjust to taste
• 1/2 teaspoon freshly ground black pepper

How to Make this

1. Bring a large pot of salted water to a boil, add 12 oz rotini or elbow pasta and cook until just tender according to package, drain and rinse under cold water to stop cooking, shake off excess and set aside. Tip: rinse well so the salad does not get soggy.

2. While the pasta cooks, drain and flake 2 (5 oz) cans tuna with a fork into a big mixing bowl.

3. Finely dice 1 cup celery, 1/2 cup red onion, 1/3 cup dill pickles (or 1/3 cup sweet pickle relish if you want it sweeter), slice 2 green onions thin and chop 1/4 cup fresh parsley; add all to the bowl with the tuna. Thaw 1 cup frozen peas under warm water and add them too.

4. In a separate small bowl whisk 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon dried dill weed, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until smooth. Tip: reserve a tablespoon or two of the dressing if you want to adjust consistency later.

5. Pour the dressing over the tuna and veggies, toss gently to combine so the chunks dont fall apart. Taste and tweak now with a little extra lemon, salt or mustard if needed.

6. Add the cooled pasta to the tuna mixture and fold gently until everything is evenly coated. Be gentle, you dont want mushy pasta.

7. Stir in the chopped parsley and the sliced green onions if you didnt add them earlier, then give it one more taste. If it seems too thick add a splash of pickle juice, lemon juice or a little of the reserved dressing.

8. Chill the salad at least 30 minutes so flavors meld, longer is better. Store covered in the fridge up to 3 days. Tip: this gets better the next day, and using rotini helps catch more of the creamy dressing.

9. Serve cold as a lunch, on a bed of greens, with crackers or make it into sandwiches. Quick hack: for a lighter version use light mayo and add extra Greek yogurt.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain and rinse the pasta
3. Large mixing bowl to combine tuna and veggies
4. Small bowl and whisk or fork for the dressing
5. Chefs knife and cutting board for chopping celery, onion, pickles and parsley
6. Measuring cups and spoons for mayo, yogurt, mustard, lemon, salt and pepper
7. Can opener for the tuna cans
8. Silicone spatula or wooden spoon to gently fold everything so the pasta dont get mushy

FAQ

Tuna Pasta Salad Recipe Substitutions and Variations

• Tuna: swap with canned salmon or canned chicken, drained and flaked the same way; for a vegetarian twist use a 15 oz can of chickpeas, lightly mashed so it sticks to the dressing.
• Mayonnaise / Greek yogurt: use all Greek yogurt for a tangier, lighter salad or swap for equal parts sour cream; for vegan option use vegan mayo or mashed avocado (start with 1/2 cup and add more to taste).
• Celery: replace with finely diced cucumber or green bell pepper for crunch, or use shredded carrots if you want a sweeter bite (cucumber will add some water so pat dry first).
• Dill pickles / relish: use chopped capers or chopped green olives for briny notes, or stir in lemon zest plus a little extra salt if you want bright fresh flavor instead of pickles.

Pro Tips

1. Dont overwork the tuna, gently flake it with a fork so you keep some nice chunks instead of turning everything into mush, cheaper cans will go to paste if you mash them too hard.

2. Save a couple tablespoons of the dressing before you toss the salad, then thin just what you need later with a splash of pickle juice or lemon, flavors settle in the fridge so taste and tweak again after it chills.

3. Add crunchy stuff at the last minute like chopped toasted almonds, apples, or extra celery when you serve so it stays crisp and not soggy after sitting.

4. Chill it at least an hour so the flavors meld, but dont serve it bone cold; slightly warmer temps let the lemon and mustard come through more.

5. Want it lighter or creamier Try more Greek yogurt and less mayo, or swap some mayo for mashed avocado, just add an extra squeeze of lemon so it doesnt taste flat.