Description
This classic cold tuna pasta salad is the perfect balance of hearty and refreshing. Featuring al dente rotini, briny canned tuna, crisp celery, and a tangy dressing made from a blend of mayonnaise and Greek yogurt, this dish is a crowd-pleasing staple. Ideal for summer picnics, family gatherings, or meal-prepped lunches, it offers a satisfying texture and flavor profile that gets even better after sitting in the fridge.
Ingredients
16 oz rotini pasta
2 cans (5 oz each) tuna in water, drained
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 stalks celery, finely chopped
1/4 cup red onion, finely diced
1/2 cup frozen peas, thawed
1/4 cup fresh parsley, chopped
Sea salt to taste
Black pepper to taste
Instructions
Bring a large pot of heavily salted water to a rolling boil.
Add rotini and cook until al dente.
Drain pasta and rinse under cold water to cool completely.
In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
Add tuna, celery, red onion, peas, and parsley to the dressing and combine.
Fold in the cooled pasta and toss gently until well coated.
Chill in the refrigerator for at least 30 minutes before serving.
Notes
Add extra crunchy vegetables like bell peppers or carrots for more texture. This salad keeps well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Boiling
- Cuisine: American