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Easy Tuna Pasta Salad

A quick and satisfying mix of creamy and fresh textures, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Protein
  • 8 ounces dry protein pasta Use elbow, fusilli, or shells.
  • 2 5-ounce cans albacore tuna in water Provides lean protein.
  • 1 15.5-ounce can Cannellini beans, drained Adds creaminess and fiber.
  • 4 large hard-boiled eggs Adds richness.
Vegetables and Flavorings
  • 2 scallions thinly sliced Adds brightness.
  • 1 cup frozen peas Thaw before adding.
Dressing Ingredients
  • 1 cup whole milk cottage cheese Lightens the dressing.
  • 1/2 cup mayonnaise Provides creaminess.
  • 2-4 tablespoons red wine vinegar Adjust to taste.
  • 2 teaspoons Dijon mustard Adds depth.
  • 1 teaspoon dried dill Flavoring for the dressing.
  • 1 teaspoon garlic powder Seasoning.
  • 1 teaspoon onion powder Seasoning.
  • 1/2 teaspoon black pepper Final seasoning.
  • to taste Salt Final amplifier of flavors.

Method
 

Preparation
  1. Make the dressing: whisk together mayonnaise, cottage cheese, Dijon mustard, red wine vinegar, dried dill, garlic powder, onion powder, and black pepper until smooth.
  2. Cook the pasta according to package instructions until al dente, then drain and cool under cold water.
  3. Slice the hard-boiled eggs, scallions, and thaw the peas while the pasta cools.
Assembly
  1. In a large bowl, combine drained tuna, Cannellini beans, peas, scallions, and chopped hard-boiled eggs. Add in the cooled pasta.
  2. Gently fold in the dressing until well-coated, taking care not to break the ingredients.
  3. Taste and adjust seasoning with salt, pepper, and additional vinegar if desired. Serve chilled or at room temperature.

Notes

This salad stores well for 3-4 days in an airtight container. For best results, consider keeping some dressing aside to refresh the salad before serving.