Tuna Pasta Salad (Printer-Friendly)
Chilled pasta and tuna combined with crunchy veggies and a tangy creamy dressing for a refreshing summer dish.
# What You’ll Need to Cook:
→ Pasta
01 -
225 grams rotini or fusilli pasta
→ Protein
02 -
1 can (170 grams) solid white albacore tuna, drained and flaked
03 -
2 large hard-boiled eggs, diced (optional)
→ Vegetables
04 -
1 stalk celery, finely chopped
05 -
1/2 red bell pepper, diced
06 -
1/2 cup fresh or frozen peas, thawed
07 -
2 tablespoons green onions, thinly sliced
→ Dressing
08 -
1/3 cup mayonnaise
09 -
1/3 cup sour cream or Greek yogurt
10 -
1 teaspoon dried dill
11 -
1 teaspoon dried basil
12 -
Salt and freshly ground black pepper, to taste
# Steps to Prepare:
01 -
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse thoroughly under cold water to stop cooking and cool the pasta.
02 -
Open the can of tuna and flake it into small pieces using a fork.
03 -
Place the cooled pasta in a large bowl and add the flaked tuna, diced hard-boiled eggs, celery, red bell pepper, peas, and sliced green onions. Gently toss to combine.
04 -
In a separate bowl, whisk together mayonnaise, sour cream, dried dill, dried basil, salt, and pepper until smooth.
05 -
Pour the dressing over the pasta mixture and stir until all ingredients are evenly coated.
06 -
Taste the salad and adjust salt and pepper if necessary. Serve chilled or at room temperature.
# Extra Cooking Tips:
01 -
Rinsing pasta after cooking is essential to halt the cooking process and maintain a firm texture in cold pasta salads.
02 -
For best flavor, prepare the dressing separately and combine just before serving if making ahead.
03 -
Use solid white albacore tuna packed in water for optimal taste and texture.