Cold Tuna Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 4 Measuring spoons
- 1 Mixing spoon
Ingredients
- 8 ounce pasta shells small
- 1 teaspoon salt for boiling water
- 5 cup water for boiling pasta
- 2 can tuna in water drained 5 ounces each
- 1 cup celery finely chopped
- 1/2 cup red onion finely chopped
- 1/2 cup dill pickle finely chopped
- 1 cup frozen peas thawed
- 3/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoon Dijon mustard
- 2 tablespoon lemon juice fresh
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoon fresh parsley chopped
Instructions
- Bring the water and 1 teaspoon salt to a boil in the large pot over high heat.
- Add the pasta shells and cook according to package directions until al dente, about 8–10 minutes.
- Drain the pasta in the colander, rinse under cold water until completely cool, and drain well again.
- In the small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, kosher salt, and black pepper until smooth.
- In the large mixing bowl, combine the cooled pasta, drained tuna, celery, red onion, dill pickle, and thawed peas.
- Pour the dressing over the pasta mixture and gently stir with the mixing spoon until everything is evenly coated.
- Stir in the chopped fresh parsley and taste, adjusting salt and pepper if needed.
- Cover the bowl and refrigerate the salad for at least 30 minutes to chill and allow flavors to meld.
- Give the salad a gentle stir before serving and add a spoonful of mayonnaise or a squeeze of lemon if it seems dry.
Notes
Extra Tips Chill the pasta thoroughly after rinsing so it doesn’t absorb too much dressing and become mushy; it should be cool and fairly dry before mixing. Use tuna packed in water for a lighter salad or in oil for a richer taste, and flake it gently so there are both small and larger pieces. This salad keeps well in the refrigerator for up to 3 days, but if making ahead, reserve a few tablespoons of dressing to stir in just before serving to refresh the texture. Feel free to customize with extras like chopped hard-boiled eggs, sweet corn, or shredded cheddar, and adjust the tanginess by tweaking the ratio of mayonnaise to yogurt and lemon juice. For food safety, don’t leave the salad at room temperature for more than 2 hours, especially for picnics or potlucks; nest the serving bowl in a larger bowl of ice to keep it chilled.
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