Creamy Tuna Pasta Salad
A bright, creamy tuna pasta salad that's fast, filling, and endlessly adaptable, perfect for packed lunches, potlucks, or a simple dinner with extra greens.
Ingredients
Pasta and Protein
- 3 cup dried fusilli pasta Substitute with farfalle, penne, or macaroni.
- 14 ounces canned tuna, drained Substitute with tuna packed in brine or spring water.
Dressing
- ½ cup light mayonnaise Substitute with full-fat mayonnaise.
- ½ cup Greek yogurt Use plain Greek yogurt for thickness and protein.
- 1 tablespoon rice wine vinegar
- 1 tablespoon capers, optional Substitute with kalamata olives.
Vegetables
- 1½ cup cucumber, chopped Use firm, seedless cucumbers.
- 1 cup red bell peppers, chopped Choose ripe bell peppers for color and sweetness.
- ¼ cup red onion, chopped Substitute with chives, green onions or shallots.
Herbs and Spices
- 1 tablespoon fresh dillweed Substitute with dried dill, using half the amount.
- to taste Garlic salt
- to taste Black pepper
- to taste Red pepper flakes
- to taste Salt For cooking the pasta.
Instructions
Preparation
- Bring a large pot of heavily salted water to a rolling boil and add the fusilli. Cook according to the packet instructions until al dente, usually 8–11 minutes. Drain and immediately rinse under cold water.
- While the pasta cooks, chop cucumber, red bell pepper, and red onion into bite-sized pieces. Drain the canned tuna well and flake it with a fork in a bowl.
Mixing
- In a large mixing bowl, combine the cooled pasta with rice wine vinegar, garlic salt, red pepper flakes, and freshly cracked black pepper.
- Add the chopped red bell pepper, cucumber, red onion, capers, and flaked tuna to the seasoned pasta. Gently fold to combine.
Dressing
- Whisk Greek yogurt, mayonnaise, and fresh dill in a small bowl until smooth. Pour over the pasta mixture and fold carefully until evenly coated.
- Taste and adjust seasoning as needed. Serve immediately or refrigerate for 20–30 minutes.
Notes
This salad keeps well for a few hours without getting soggy. For best results, chill for 20-30 minutes before serving.