Description
A refreshing and quick Tuna Pasta Salad perfect for summer gatherings or a light meal.
Ingredients
Scale
- 12 oz rotini pasta (uncooked)
- 10 oz chunk light tuna, drained (2 cans)
- 1 tbsp fresh parsley (chopped, plus extra for garnish)
- 3 tbsp red onion (chopped)
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 1 tbsp Dijon mustard
- Juice from ½ lemon
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (chopped)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Drain, then rinse under cold water to cool it completely.
- In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Add the cooled pasta, tuna, cucumber, tomatoes, red onion, and parsley. Gently fold everything together until well coated.
- Cover and refrigerate for at least 30 minutes, or until you’re ready to serve.
- Finish with an extra sprinkle of parsley just before serving.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Add other vegetables like bell peppers or corn for additional flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg