Tuna Pasta Salad Recipe

Alright, gather ’round fellow foodies, because I’m about to share my ultimate go-to: a vibrant and oh-so-refreshing tuna pasta salad that’s perfect for those laid-back brunches or lazy summer afternoons. Trust me, once you dive into this beautifully chilled concoction, you’ll wonder how you ever lived without it. 🌿🍋

I love the way this Tuna Pasta Salad melds comfort and nutrition. The crisp cucumber and zippy cherry tomatoes marry beautifully with the flaked tuna to make a protein-rich dish.

That’s because, along with the tuna, the salad features pasta—lots of it. And, if I’m counting correctly, it’s almost as if the salad has two dressings: one that’s creamy and made with mayonnaise (a mainstay for any good tuna salad, in my book); the other that’s quasi-dressing, if not definitely some kind of dressing, for the freshly chopped parsley that mingles momentarily with each forkful of this salad.

Tuna Pasta Salad Recipe Ingredients

• Pasta: Provides carbohydrates, offering energy for your day.
• Tuna: Rich in protein and omega-3 fatty acids, heart-healthy ingredient.
• Cherry Tomatoes: Juicy, adds sweetness, plus vitamin C for immunity.
• Cucumber: Hydrating, low-calorie, adds crunch to the salad.
• Red Onion: Sharp flavor, packed with antioxidants, boosts flavor profile.
• Mayonnaise: Creamy texture, binds ingredients, adds richness.
• Lemon Juice: Tangy zing, enhances flavors, and provides vitamin C.
• Olive Oil: Healthy fats, smoothens texture, and boosts heart health.
• Parsley: Freshness and color, a source of vitamins A, C, and K.

Tuna Pasta Salad Recipe Ingredient Quantities

• 2 cups dry pasta (such as fusilli or rotini)
• 2 cans (5 oz each) tuna, drained and flaked
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/3 cup red onion, finely chopped
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup black olives, sliced (optional)

How to Make this Tuna Pasta Salad Recipe

1. Prepare the pasta by the manufacturer’s directions to achieve an al dente texture. Remove from heat, and let water drain from the pasta; then, promptly cool the pasta with a thorough rinse under cold running water.

2. In a big bowl, whisk together the drained and flaked tuna with the cooled pasta.

3. Include the cherry tomatoes, halved; the cucumber, diced; and the red onion, finely chopped, in the bowl.

4. In another small bowl, combine the mayonnaise, lemon juice, and olive oil. Whisk them together until smooth and creamy.

5. Drizzle the dressing onto the pasta mixture and toss gently until everything is evenly coated.

6. Taste the salad and add salt and pepper as necessary.

7. Combine gently, mixing in the chopped fresh parsley.

8. Fold the salad in the event that you use sliced black olives, which you should add, if using, before folding.

9. Refrigerate the salad for at least 1 hour after covering to allow the flavors to meld.

10. Enjoy your tuna pasta salad, served cold and delicious.

Tuna Pasta Salad Recipe Equipment Needed

1. Large pot
2. Colander
3. Large mixing bowl
4. Small mixing bowl
5. Whisk
6. Cutting board
7. Chef’s knife
8. Measuring cups
9. Measuring spoons
10. Spoon or spatula for mixing
11. Plastic wrap or lid to cover the bowl

FAQ

• Can I use a different type of pasta?Certainly! Any short pasta shape, such as penne or farfalle, can be used for this recipe. Just make sure to follow package directions for cooking and stop when you reach a texture that’s al dente.
• Is there a substitute for mayonnaise?Mayonnaise can be replaced by Greek yogurt or a yogurt and mustard combination. The result is a lighter version of a mayonnaise substitute.
• Can I add other vegetables?For certain! You can include vegetables such as bell peppers, celery, or shredded carrots for additional crunch and taste.
• How can I make it dairy-free?The recipe is as written and is naturally dairy-free. Just ensure that any substitutes or additional ingredients you are using are also dairy-free.
• How long does the salad keep in the refrigerator?An airtight container in the refrigerator gives this tuna pasta salad a storage life of 3 days. Beyond that, the shelf life of other ingredients in the salad goes downhill fast.
• Can I use fresh tuna instead of canned?Indeed, you can use fresh tuna that has been cooked and flaked in the manner of the canned variety, but be advised that this substitution may slightly alter the overall texture and taste of the finished dish.
• What can I use instead of parsley?Fresh dill or basil can be used in place of parsley for a different herbaceous flavor.

Tuna Pasta Salad Recipe Substitutions and Variations

Using whole wheat pasta, 2 cups of dry pasta can be replaced with gluten-free pasta for a healthier or diet-specific option.
1/2 cup mayonnaise can be replaced with Greek yogurt for a lighter, tangier salad.
Green onions or shallots can be used in place of red onion for a milder flavor.
You can substitute apple cider vinegar for lemon juice, and it will give you a different level of tanginess.
You can replace fresh parsley with fresh basil or dill, and still have a dish with a flavorful aromatic profile.

Pro Tips

1. Chill the dressing For a more refreshing taste, chill the mayonnaise, lemon juice, and olive oil dressing in the fridge for about 15 minutes before adding it to your salad. This ensures that your salad maintains a consistently cool temperature.

2. Enhance with herbs Consider adding other fresh herbs like dill or basil along with the parsley. These herbs complement the tuna and vegetables beautifully and add a fresh, aromatic flavor to the salad.

3. Add crunch For an extra layer of texture, toss in some chopped celery or a handful of toasted nuts, such as almonds or walnuts. These additions offer a satisfying crunch and enhance the salad’s overall flavor profile.

4. Cheese boost If you enjoy a slightly creamy and tangy touch, sprinkle some crumbled feta or shaved parmesan over the salad before serving. It adds richness and depth to the flavor.

5. Prepare in advance Make this salad a few hours ahead of time and let it chill in the fridge. This allows the flavors to develop and meld together, resulting in a more delicious and cohesive dish.