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Tuna Pasta Salad

Tuna Pasta Salad

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Serves 6 (serving size: about 1 cup)

This healthy tuna pasta salad is soon to become a go-to for an easy lunch or picnic meal. We've made it gluten-free with quinoa-and-corn pasta, but you can easily swap in a whole-wheat pasta. It’s packed with fresh flavor, thanks to herbs and veggies. Jarred tuna (we like the brand Tonino) makes for a flaky protein that’s not overly fishy. The entire dish is wrapped in a light dressing for extra creaminess.


  • 8 ounces uncooked dried quinoa-and-corn small shell pasta (such as Ancient Harvest), or other shell pasta
  • 1/2 cup canola mayonnaise
  • 1/2 cup plain whole-milk Greek yogurt
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1 tablespoon water
  • 1 1/2 teaspoons country-style Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium-size garlic clove, grated
  • 1 cup chopped celery (about 2 large stalks)
  • 1 cup frozen green peas, thawed
  • 1 (6.7-oz.) jar tuna in oil (such as Tonino), drained and flaked

Nutritional Information

  • Calories 373
  • Fat 19g
  • Satfat 2g
  • Unsatfat 16g
  • Protein 14g
  • Carbohydrate 36g
  • Fiber 4g
  • Sugars 3g
  • Added sugars 0g
  • Sodium 563mg
  • Calcium 3% DV
  • Potassium 4% DV

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat; drain. Cool about 10 minutes.

Step 2

Meanwhile, stir together mayonnaise, yogurt, dill, lemon juice, water, mustard, salt, pepper, and garlic in a large bowl until thoroughly combined.

Step 3

Fold cooled pasta, celery, peas, and tuna into mayonnaise mixture until thoroughly coated. Serve at room temperature or chilled. Garnish with more dill.

Watch the video: How to Make Tuna Pasta Salad (August 2022).