Tuna Pasta Salad

Clara Whitley

A refreshing and nostalgic tuna pasta salad bursting with flavors, perfect for summer gatherings or quick meals any time of the year.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Lunch, Salad

Cuisine: American

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

Pasta and Tuna

8 oz pasta (rotini or elbow; can substitute gluten-free pasta)
1 can (5 oz) tuna (drained; you can also use canned salmon or chickpeas for a vegetarian twist)

Vegetables

1 cup frozen peas (thawed; fresh peas work too if they're in season)
1 bell pepper (diced; any color you like)
1/2 cup red onion (finely chopped; or use green onions for a milder taste)

Dressing

1/2 cup mayonnaise (substitute Greek yogurt for a lighter option)
1 tablespoon Dijon mustard
1 tablespoon lemon juice (freshly squeezed is best)
Salt and pepper (to taste)

Garnish

Fresh herbs like dill or parsley for garnish Optional

Method

Preparation

Boil a pot of salted water and cook the pasta until al dente, about 8-10 minutes.
In a sizable bowl, combine the drained tuna, thawed peas, diced bell pepper, and chopped red onion.

Mixing

Once the pasta is ready, drain it in a colander and rinse with cold water until completely chilled.
Add the cooled pasta to the bowl with the other ingredients.
In a separate bowl, stir together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
Drizzle the dressing over the pasta salad and toss gently until well coated. Taste and adjust seasoning if necessary.

Chilling and Serving

Garnish with fresh herbs if desired and chill in the fridge for 15-30 minutes before serving.
Serve and enjoy!

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 42gProtein: 18gFat: 10gSaturated Fat: 2gSodium: 450mgFiber: 5gSugar: 2g

Notes

This salad shines at BBQs, family picnics, or potlucks, and tastes better the next day as the flavors meld together. Perfect for meal prep and easy lunches.

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