Healthy Tuna Pasta Salad
A light, tangy salad combining creamy mayonnaise with Greek yogurt, crunchy vegetables, and flaky tuna, perfect for quick meals and gatherings.
Ingredients
Pasta and base
- 8 ounces pasta (fusilli or rotini recommended)
- 1 can tuna, drained (5–6 oz)
Dressing
- 1/2 cup mayonnaise Use light mayo to reduce calories.
- 1/4 cup Greek yogurt Can be swapped with mashed avocado for dairy-free version.
- 1 tablespoon lemon juice (fresh preferred)
- to taste Salt and pepper
Vegetables
- 1/2 cup celery, chopped
- 1/2 cup red onion, chopped Soak in cold water for milder flavor.
- 1/2 cup bell pepper, diced (any color)
Garnish
- to taste Fresh herbs (parsley or dill) For garnish.
Instructions
Preparation
- Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Spread on a tray to cool completely.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, a pinch of salt, and a few grinds of black pepper. Taste and adjust seasoning.
Mixing
- Open and drain the tuna. Flake it into the dressing with a fork so it breaks into bite-sized pieces. Add the celery, red onion, and bell pepper, and mix until evenly distributed.
- Fold the cooled pasta into the tuna mixture gently, ensuring each piece is coated but not smashed. Chill in the refrigerator for at least 20–30 minutes to let flavors meld.
Serving
- Just before serving, garnish with chopped parsley or dill and an extra squeeze of lemon if desired. Serve chilled.
Notes
This salad is versatile; great for weeknight lunches, picnics, or as a side to grilled meats. It’s best served cold and can be stored in the refrigerator for up to 3–4 days.