Introduction in Alex Guarnaschelli’s Writing Style
Kitchies! Let’s dive into a dish that embodies comfort and convenience in every bite. Picture this: perfectly cooked pasta coated in a creamy, tangy dressing, tossed with tender chunks of tuna, vibrant vegetables, and just the right amount of crunch. This Tuna Pasta Salad is like a warm hug from your kitchen—it’s quick to prepare, endlessly customizable, and always a crowd-pleaser.
This salad has become my secret weapon for busy days when I want something satisfying yet effortless. Whether it’s a family picnic, a potluck, or just a lazy dinner at home, this dish never fails to deliver. The flavors are familiar yet exciting, making it perfect for both kids and adults alike.
There’s something magical about how the brininess of tuna melds with the creamy dressing and fresh veggies. It’s the kind of recipe that brings people together—simple, flavorful, and oh-so-reliable.
Resume in Todd Wilbur’s Writing Style
This Tuna Pasta Salad combines the rich taste of tuna with a creamy dressing and fresh veggies, making it an ideal dish for any occasion. Quick to prepare and incredibly satisfying, it’s packed with protein and flavor.
With its blend of textures and vibrant flavors, this dish is perfect for meal prep or feeding a crowd. It’s versatile, delicious, and guaranteed to become a household favorite.
Exciting Story
One summer, my husband and I packed this Tuna Pasta Salad for a family picnic by the lake. It was an instant hit, with everyone going back for seconds—even the kids who “don’t like tuna.” Now, it’s our go-to recipe for outdoor adventures, school lunches, and quick weeknight dinners.
Why This Tuna Pasta Salad?
- Perfect for Any Occasion: Great for picnics, potlucks, or weekday lunches.
- Nutrient-Packed: High in protein and loaded with fresh veggies.
- Quick and Easy: Ready in under 30 minutes.
- Customizable: Adapt it to suit your taste or pantry staples.
Cuisine
American-inspired.
Tips
- Use Greek yogurt instead of mayo for a lighter dressing.
- Add hard-boiled eggs for extra protein.
- Make it fancy with a sprinkle of fresh herbs like dill or parsley.
Substitutions and Variations
- Pasta: Substitute with whole-grain or gluten-free pasta.
- Protein: Swap tuna with cooked chicken or chickpeas for a vegetarian option.
- Veggies: Add cucumbers, peas, or cherry tomatoes for extra freshness.
Make a Healthier Version
- Replace mayonnaise with a mixture of Greek yogurt and olive oil.
- Use whole-grain pasta for added fiber.
- Add more veggies to make it nutrient-rich and filling.
Closing in Todd Wilbur Style
And there you have it! This Tuna Pasta Salad is a quick, delicious dish that’s perfect for any meal. Give it a try and share your creations with us. Don’t forget to explore our other recipes for more culinary inspiration!
Categories
Lunch, Dinner, Side Dish, Picnic.
Tags
Quick meal, protein-rich, easy recipe, picnic-friendly.
FAQs
- Can I make it ahead? Yes, it tastes even better the next day!
- How long does it last? Store in an airtight container in the fridge for up to 3 days.
- Can I freeze it? Freezing is not recommended as the texture may change.
- What’s a good side dish? Pair with a green salad or fresh fruit.
- Can I use canned salmon? Absolutely! It works just as well.
Tuna Pasta Salad
Description
Let’s dive into a dish that embodies comfort and convenience in every bite. Picture this: perfectly cooked pasta coated in a creamy, tangy dressing, tossed with tender chunks of tuna, vibrant vegetables, and just the right amount of crunch.
Ingredients
- 3 cups (12 oz./340g) uncooked pasta any small shape
- 10 ounces (280g, 2 cans) canned tuna in water, drained
- ½ cup (2 stalks) diced celery
- ¼ cup diced red onion see note 1
- 1 cup frozen peas thawed and drained
For The Dressing:
- ½ cup mayonnaise full-fat
- ½ cup Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice freshly squeezed
- 1 clove garlic minced
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
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Cook pasta in salted water according to the package instructions. Most small pastas will be ready in 10-12 minutes. Drain and rinse under cold water to stop the cooking process.
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As the pasta is being cooked, make the dressing: In a bowl, combine mayo with yogurt, dijon mustard, lemon juice, garlic, dill, salt and pepper. Whisk to combine.
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In a large bowl, combine the cooked pasta with tuna chunks, celery, red onion and peas. Dress the salad and give everything a stir until well combined. Garnish with additional fresh dill if desired.
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Cover and chill until you’re ready to serve.
Nutrition
- Serving Size: 6
- Calories: 647
- Sugar: 6g
- Fat: 16g
- Carbohydrates: 94g
- Protein: 28g
