Save A creamy, satisfying cold pasta salad perfect for lunch, picnics, or quick dinners.
I first made this Tuna Pasta Salad for a summer picnic and was delighted by how fast it disappeared. It has since become my go-to for casual lunches and refreshing dinners.
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Ingredients
- Cooked pasta (2 cups): Rotini or similar shape works best
- Tuna (1 can, in water, drained): Adds protein and flavor
- Peas (½ cup): Fresh or thawed frozen delivers sweetness
- Celery (¼ cup, diced): Adds crunch
- Light mayo (⅓ cup): Creates a creamy dressing
- Salt and pepper: To taste for seasoning
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Instructions
- Combine Base:
- In a large bowl, mix cooked pasta, tuna, peas, and celery.
- Add Dressing:
- Stir in mayo and season with salt and pepper.
- Chill:
- Chill in the refrigerator before serving.
- Serve:
- Enjoy solo or use as sandwich filling.
Save This salad was a favorite on our last family beach outing, and it was the only dish the kids asked for seconds of.
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Required Tools
Pot, strainer, bowl
Allergen Information
Contains fish, egg, and wheat (gluten). Use GF pasta and egg-free mayo if needed.
Nutritional Information
Calories: 340, Total Fat: 14 g, Carbohydrates: 32 g, Protein: 20 g (per serving)
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This refreshingly simple salad makes busy weeknights easier and keeps lunchboxes exciting!
Recipe Guide
- → How can I make it more flavorful?
Add mustard, fresh dill, or extra pepper for a flavorful boost without complicating the dish.
- → Can I substitute other vegetables?
Yes, try adding diced red onion, bell pepper, or sweet corn for extra crunch and variety.
- → Is this dish suitable for meal prep?
Absolutely. It keeps fresh for up to 3 days when refrigerated, making it ideal for meal planning.
- → How do I avoid soggy pasta?
Cool the cooked pasta thoroughly and drain well before mixing with other ingredients.
- → Can I make this dairy-free?
Use dairy-free mayo and ensure your pasta is egg-free to maintain a dairy-free preparation.
