Only the Best Tuna Pasta Salad
Creamy, zesty, and packed with protein, "Only the Best Tuna Pasta Salad" is the ultimate go-to for a light yet satisfying meal. This easy-to-make dish combines tender penne pasta with chunks of delicate tuna, a tangy dressing made from mayonnaise, Greek yogurt, and Dijon mustard, and a colorful medley of fresh veggies like cherry tomatoes, celery, and red onion. A splash of lemon juice and a sprinkle of parsley add a refreshing brightness, while optional sweet pickles or relish bring a touch of sweet-savory contrast. Perfect as a make-ahead lunch, picnic favorite, or quick dinner, this delicious tuna pasta salad comes together in just 25 minutes and is served chilled for maximum flavor. Healthy, family-friendly, and packed with vibrant textures, it’s a must-try recipe for pasta salad lovers!
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Recipe Information
Ingredients
- 250 grams Penne pasta
- 2 cans (5 oz each) Canned tuna in water
- 120 grams Mayonnaise
- 60 grams Greek yogurt
- 1 tablespoon Dijon mustard
- 1.5 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup (finely diced) Red onion
- 0.5 cup (finely diced) Celery
- 1 cup (halved) Cherry tomatoes
- 2 tablespoons (chopped) Fresh parsley
- 2 tablespoons (optional) Sweet pickles or relish
Instructions
Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the penne pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse under cold water to cool quickly.
While the pasta cooks, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.
Add the drained canned tuna to the bowl with the dressing, flaking it gently with a fork to break it into smaller pieces.
Add the finely diced red onion, diced celery, halved cherry tomatoes, and chopped parsley to the bowl. If using sweet pickles or relish, add them at this stage.
Once the pasta is completely cooled, add it to the bowl with the tuna mixture. Toss gently to evenly coat the pasta and vegetables in the dressing.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Cover the bowl with plastic wrap and refrigerate for at least 20-30 minutes to allow the flavors to meld together.
Before serving, give the salad a gentle stir and garnish with additional parsley, if desired. Serve cold or at room temperature.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 3862 mg | 168% | |
| Total Carbohydrate | 231.8 g | 84% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 14.4 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 159 mg | 12% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1970 mg | 42% | |
*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.
