Description
This tuna pasta salad is a quick, healthy, and satisfying dish packed with protein, fresh vegetables, and creamy dressing. Perfect for lunch, dinner, or as a potluck favorite, itβs a versatile recipe thatβs sure to please everyone.
Ingredients
Scale
- For the Salad:
- 8 oz (225g) pasta (penne, fusilli, or rotini)
- 2 cans (5 oz each) tuna in water, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup sweet corn (canned or fresh)
- 1/4 cup black olives, sliced (optional)
- For the Dressing:
- 1/3 cup mayonnaise
- 2 tbsp plain Greek yogurt (or sour cream)
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the Pasta:
- Boil the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool completely.
- Prepare the Dressing:
- In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Adjust seasoning to taste.
- Assemble the Salad:
- In a large mixing bowl, combine the cooled pasta, tuna, cherry tomatoes, cucumber, red onion, sweet corn, and black olives.
- Add the Dressing:
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Chill and Serve:
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For extra freshness, add chopped parsley or dill as a garnish.
- You can substitute Greek yogurt with sour cream or use all mayonnaise for a richer dressing.
- This salad can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 310 kcal
- Fat: 10g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 18g