Tuna Pasta Salad Cold Creamy (Printable)

Tender pasta with flaky tuna, fresh vegetables, and zesty creamy dressing make this dish ideal for picnics and light lunches.

# What You'll Need:

→ Pasta

01 - 9 oz short pasta (fusilli, penne, or rotini)

→ Fish

02 - 2 cans (5 oz each, drained) solid tuna in water or oil

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1/2 red onion, finely chopped
05 - 1/2 cup celery, diced
06 - 1/2 cup cucumber, diced
07 - 1/4 cup black olives, sliced
08 - 2 tbsp fresh parsley, chopped

→ Dressing

09 - 1/3 cup mayonnaise
10 - 2 tbsp plain Greek yogurt or sour cream
11 - 1 tbsp Dijon mustard
12 - 1 tbsp lemon juice
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.
03 - Add the cooled pasta, tuna, cherry tomatoes, red onion, celery, cucumber, olives, and parsley to the bowl with the dressing.
04 - Toss gently to combine, ensuring everything is evenly coated with dressing. Taste and adjust seasoning if needed.
05 - Refrigerate for at least 30 minutes before serving to allow flavors to meld together for best taste.

# Expert Advice:

01 -
  • Its the ultimate no cook meal for scorching days when turning on the oven feels like a mistake
  • You can make it ahead and it actually tastes better after the flavors hang out together
  • The creamy tangy dressing coats every single piece of pasta perfectly
02 -
  • Rinse the pasta thoroughly under cold water until its completely cool or it will continue cooking and turn mushy
  • Let the salad chill for at least 30 minutes because the flavor difference between freshly made and rested is enormous
  • The pasta will absorb some dressing as it sits so keep a little extra on hand to loosen it before serving
03 -
  • Flake the tuna into larger chunks rather than breaking it down too small for better texture throughout
  • Pat your vegetables dry after chopping to prevent the dressing from becoming watered down

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