Description
A comforting and wholesome tuna pasta salad combining tender pasta, flaky tuna, crisp vegetables, and a creamy tangy dressing. Perfect for quick meals or gatherings, it balances flavors and textures for a satisfying dish.
Ingredients
10 oz small pasta shells (about 2.5 cups), or bow-tie, fusilli, or rotini
10 oz canned tuna (1.5 cups), drained well (packed in water)
1 cup finely chopped bell peppers (red, yellow, or green)
1/2 cup chopped red onion
1/2 cup diced cucumber
1/4 cup chopped fresh dill or parsley
1/2 cup mayonnaise
1 tablespoon olive oil
1 tablespoon lemon juice or white vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 oz cherry tomatoes, halved (optional)
8 oz Greek yogurt (optional, for a lighter dressing)
Instructions
Cook pasta in salted water until al dente, drain, and rinse with cold water.
In a large bowl, flake tuna into small pieces and stir in chopped bell peppers, red onion, cucumber, and fresh herbs.
Make the dressing: mix mayonnaise, olive oil, lemon juice, mustard, salt, and pepper. Whisk until smooth.
Add dressing to pasta mixture and gently toss to combine. Chill for 15–30 minutes before serving.
Stir in cherry tomatoes or Greek yogurt if desired before serving.
Notes
Substitute Greek yogurt for half the mayonnaise for a lighter option. Use any hardy pasta shape like bow-tie or rotini. For crunch, toss in 1/4 cup roasted sunflower seeds or chopped celery.