Evacuation Tuna Pasta Salad
Get ready to savor the ultimate pantry-friendly meal with this Evacuation Tuna Pasta Salad! This quick and easy recipe combines tender pasta, protein-packed canned tuna, vibrant peas, and crunchy celery, all tied together with a zesty and creamy dressing made from mayonnaise, optional Greek yogurt, Dijon mustard, and a splash of lemon juice. Perfect as a budget-friendly lunch or dinner, this salad comes together in under 20 minutes and is as nutritious as it is satisfying. With a delightful mix of textures and bright flavors, it’s a versatile dish that can be served chilled during warm days or at room temperature for convenient gatherings. Whether you're feeding the family on short notice or looking to use up pantry staples, this tuna pasta salad is a timeless go-to option!
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Recipe Information
Ingredients
- 2 cups Pasta (elbow, bowtie, or rotini)
- 2 cans Canned tuna (packed in water)
- 0.5 cup Mayonnaise
- 0.25 cup Plain Greek yogurt (optional, for a lighter option)
- 1 cup Frozen peas
- 2 stalks Celery stalks (chopped)
- 0.25 cup Red onion (finely diced)
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Parsley (optional, chopped)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions (usually about 8 minutes) until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
While the pasta is cooking, drain the canned tuna and flake it with a fork into a large mixing bowl.
Add the mayonnaise, Greek yogurt (if using), lemon juice, Dijon mustard, salt, and black pepper to the bowl. Mix until well combined to form a creamy dressing.
Stir in the chopped celery, diced red onion, and frozen peas (no need to thaw; they will brighten and soften as you mix).
Once the pasta has cooled, add it to the mixing bowl with the other ingredients. Gently toss everything together until the pasta is evenly coated in the dressing and the elements are well distributed.
Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to brighten the flavor.
If desired, sprinkle chopped parsley over the top for a fresh, herby touch.
Cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 19.1 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 216 mg | 17% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1526 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
