Easy Tuna Pasta Salad
A delightful meal combining tender pasta, flaked tuna, and fresh vegetables, dressed in a creamy mayonnaise and Dijon mustard dressing. Perfect as a side dish or a light main course.
Ingredients
For the Base
- 8 ounces pasta (e.g., fusilli or penne) Whole grain or gluten-free options can be used.
- 1 can tuna, drained Can substitute with canned chicken or chickpeas.
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, diced
For the Sauce
- 1/2 cup mayonnaise Light mayonnaise or Greek yogurt can be used.
- 2 tablespoons Dijon mustard Can swap for honey mustard for a sweeter flavor.
- to taste Salt and pepper
To Serve
- Fresh herbs (e.g., parsley or dill), for garnish
Instructions
Preparation
- Boil water in a large pot and add a pinch of salt. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down.
- While the pasta is cooking, chop the cherry tomatoes, cucumber, and red onion. Place them in a large mixing bowl.
- In a separate bowl, combine the mayonnaise, Dijon mustard, salt, and pepper. Whisk until smooth.
- Add the drained tuna, cooled pasta, and dressing into the bowl with the vegetables. Toss everything gently until fully coated.
- Transfer to a serving bowl and sprinkle with fresh herbs for garnish. Serve immediately or cover and refrigerate for later.
Notes
Ensure to drain the tuna well to avoid extra moisture. Rinse the pasta with cold water to stop the cooking process and keep it from sticking. Taste the salad after mixing and adjust salt and pepper to enhance the flavor. Allow it to chill in the fridge for at least 30 minutes for the flavors to meld together. Use high-quality mayonnaise for the best flavor.