Description
The ultimate summer solution for when you’re craving something fresh, satisfying, and ready in minutes. This tuna pasta salad has saved my weekday lunches more times than I can count!
Ingredients
Scale
- 8 oz (225g) short pasta (rotini, farfalle, or penne)
- 2 cans (5 oz/142g each) chunk light tuna in water, drained
- 1 cup (150g) cherry tomatoes, halved
- 1 medium cucumber, diced (about 1 cup/150g)
- 1/3 cup (50g) red onion, finely diced
- 1/4 cup (40g) black olives, sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 cup (120ml) mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta 1 minute less than package directions for al dente texture.
- Drain pasta and immediately rinse under cold water to stop cooking. Drain thoroughly and transfer to a large mixing bowl.
- Prepare vegetables: halve tomatoes, dice cucumber, finely dice red onion, and slice olives. Chop herbs and set aside.
- In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, and garlic powder. Season with salt and pepper to taste.
- Drain tuna thoroughly and gently flake with a fork, maintaining some texture.
- Add tuna, prepared vegetables, and herbs to the cooled pasta.
- Pour about three-quarters of the dressing over the salad ingredients and gently fold everything together. Add more dressing as needed.
- Taste and adjust seasoning. Refrigerate for at least 30 minutes (ideally 2 hours) before serving to allow flavors to meld.