Can I make tuna pasta salad ahead of time?

Yes, this recipe is perfect for meal prep. You can make it up to 2 days in advance. Just store it in an airtight container in the refrigerator. If it becomes a bit dry, stir in a small spoonful of mayo or lemon juice before serving to refresh the texture and flavor.

What type of tuna should I use for this recipe?

Chunk light tuna in water is commonly used because it’s mild and blends well with the other ingredients. However, tuna packed in olive oil can offer a richer flavor if preferred. Just be sure to drain it thoroughly before mixing.

Can I substitute mayonnaise with something healthier?

Absolutely. Greek yogurt is a great alternative that keeps the salad creamy while cutting down on fat and adding protein. You can also try a mixture of half mayo and half yogurt to ease into the flavor change.

Tuna Pasta Salad - Superb Recipe

Description

This classic tuna pasta salad combines tender pasta, flaky tuna, crisp veggies, and a creamy dressing for a refreshing and protein-packed dish. It’s a quick and healthy meal that’s perfect for busy weeknights, lunchboxes, or casual gatherings.

Ingredients

Scale

8 oz rotini or elbow pasta
2 cans (5 oz each) chunk light tuna in water, drained
1 cup frozen peas, thawed
1/2 cup diced celery
1/4 cup finely diced red onion
2/3 cup mayonnaise
1 tablespoon lemon juice
2 tablespoons chopped fresh pars

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package instructions. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
Prepare the Ingredients: While the pasta is cooking, finely dice the celery and red onion. Rinse the frozen peas under warm water to thaw them quickly. Drain the tuna and flake it with a fork into smaller pieces.
Combine the Salad: In a large mixing bowl, combine the cooled pasta, tuna, celery, red onion, peas, and fresh herbs. Add the mayonnaise and lemon juice, then season with salt and pepper. Mix everything until it is evenly coated.
Chill and Serve: For the best flavor, cover the salad and refrigerate it for at least 20 minutes before serving. This allows the ingredients to meld together and enhances the overall taste.

Notes

Use Greek yogurt in place of mayo for a lighter version.
Add chopped hard-boiled eggs or shredded cheese for extra protein.
If using red onion, soak it in cold water for 5–10 minutes to mellow its sharpness.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 ½ cups
Calories: 370
Sugar: 3g
Sodium: 540mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 22g
Cholesterol: 35mg