Tuna Tarragon Pasta Salad
Brighten up your meal prep with this Tuna Tarragon Pasta Salad, a vibrant, flavor-packed dish that's perfect for lunch, picnics, or light dinners. This easy recipe combines al dente fusilli pasta with tender chunks of protein-rich tuna, crisp celery, sweet red bell pepper, and a hint of zesty red onion for a delicious crunch in every bite. The creamy dressing, made with tangy Greek yogurt, mayonnaise, Dijon mustard, fresh tarragon, and a spritz of lemon juice, adds a fragrant, herbaceous twist that's irresistibly refreshing. Ready in just 25 minutes and served chilled, this versatile salad is a crowd-pleaser that's ideal for summer gatherings or make-ahead meals. Garnish with fresh parsley for a pop of color and enjoy a flavorful, nutrient-packed dish that’s sure to please! Keywords: tuna tarragon pasta salad, chilled pasta salad recipe, easy tuna salad, summer pasta dishes, quick meal prep ideas.
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Recipe Information
Ingredients
- 250 grams fusilli pasta
- 2 cans (5 ounces each) canned tuna in water
- 120 grams mayonnaise
- 60 grams plain Greek yogurt
- 1 tablespoon fresh tarragon leaves, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 stalks celery stalks, finely diced
- 1 medium red bell pepper, finely diced
- 0.25 medium red onion, finely diced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon olive oil
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Cook the fusilli pasta in a large pot of salted boiling water according to the package instructions, usually 8-10 minutes, until al dente. Drain the pasta and rinse it under cold water to cool. Drizzle with 1 teaspoon of olive oil to prevent sticking, tossing gently.
While the pasta is cooling, drain the canned tuna and place it in a large mixing bowl. Flake the tuna into small chunks with a fork.
In a small bowl, combine the mayonnaise, Greek yogurt, chopped tarragon, lemon juice, and Dijon mustard. Mix until the dressing is smooth and well blended.
Add the cooled pasta, diced celery, red bell pepper, and red onion to the bowl with the tuna.
Pour the dressing over the salad ingredients and toss everything gently to coat evenly.
Season the pasta salad with salt and black pepper to taste. Adjust seasoning if needed.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the pasta salad a quick stir and garnish with fresh chopped parsley, if desired.
Serve chilled and enjoy!
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 234.1 g | 85% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 23.1 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 383 mg | 29% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2714 mg | 58% | |
*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.
