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Tuna Pasta Salad

Creamy Tuna Pasta Salad You'll Crave This Summer

Enjoy a refreshing Tuna Pasta Salad, packed with protein and perfect for summer meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces Dry Protein Pasta Feel free to swap with gluten-free pasta.
  • 1 can Albacore Tuna Preferably in olive oil.
  • 1 cup Cannellini Beans Can be replaced with chickpeas.
  • 2 large Hard-Boiled Eggs Tofu can be used for a vegan option.
  • 3 scallions Sliced Regular onions can be used instead.
  • 1 cup Frozen Peas Fresh peas can be used as an alternative.
For the Dressing
  • 1 cup Whole Milk Cottage Cheese Consider low-fat for a lighter choice.
  • 1/2 cup Mayonnaise Substitute with avocado or vegan mayo for an egg-free option.
  • 2 tablespoons Red Wine Vinegar Lemon juice can be used as an alternative.
  • 1 tablespoon Dijon Mustard Yellow mustard can be used in a pinch.
  • 1 teaspoon Dried Dill
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Black Pepper
  • Salt to Taste Adjust based on the sodium content of tuna and cheese.

Equipment

  • food processor
  • pot
  • mixing bowl

Method
 

How to Make Tuna Pasta Salad
  1. In a food processor, blend together the cottage cheese, mayonnaise, mustard, vinegar, and dried seasonings until smooth and creamy, about 30 seconds.
  2. Bring a pot of salted water to a boil and cook the pasta according to package instructions, usually around 8-10 minutes. Drain and rinse under cold water.
  3. In a large mixing bowl, combine the canned tuna (with juice), rinsed beans, peas, chopped eggs, and scallions. Mix gently.
  4. Fold the cooled pasta into the bowl with the salad ingredients. Pour the dressing over and toss until well-coated.
  5. Taste the salad and adjust seasoning as necessary, adding more salt or vinegar if desired.
  6. Garnish with fresh herbs like parsley or basil if desired.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 2mg

Notes

Make ahead and let the salad chill for at least 30 minutes for the best flavor. Store any leftovers in an airtight container for up to 3 days.

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