Description
This Quick Summer Tuna Pasta Salad is a light and creamy dish packed with fresh vegetables and flaky tuna. It’s an easy make-ahead meal perfect for picnics, potlucks, lunches, or warm-weather dinners, featuring a tangy Greek yogurt and mayonnaise dressing that complements the tender pasta and vibrant veggies perfectly.
Ingredients
Salad
- 12 ounces (340 g) rotini or penne pasta
- 2 cans (5 oz each) tuna, drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup celery, sliced
- ¼ cup red onion, finely diced
- ½ cup frozen peas, thawed
- ¼ cup chopped fresh parsley
Dressing
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth and well combined.
- Combine salad ingredients: In a large bowl, mix the cooled pasta with tuna, cherry tomatoes, cucumber, celery, red onion, thawed peas, and chopped parsley.
- Toss with dressing: Pour the dressing over the salad mixture and toss gently but thoroughly to evenly coat all ingredients.
- Chill and serve: Cover and chill the salad for 20–30 minutes to allow flavors to meld before serving for the best taste experience.
Notes
- Add diced bell peppers or sweet corn for extra color and crunch.
- Substitute Greek yogurt for more mayonnaise if desired for a lighter dressing.
- Store in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
