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Easy Tuna Pasta Salad

Section: Plan Ahead Deliciously

This vibrant tuna pasta salad features protein-rich pasta, flaky albacore tuna, creamy cottage cheese, mayonnaise, and tangy Dijon-based dressing. White kidney beans, peas, and chopped hard-boiled eggs add heartiness, while fresh scallions and a punch of red wine vinegar create balanced flavors. Everything comes together with a smooth, seasoned sauce blended until silky. Serve chilled, ensuring every bite is packed with rich, savory notes and a hint of dill. This dish is quick to prepare, perfect for satisfying hunger on busy days, and easily customizable to personal taste.

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Contributed by Harper
Last updated on Wed, 02 Jul 2025 23:54:28 GMT
A plate of pasta with eggs and peas. Save
A plate of pasta with eggs and peas. | flavorrhaven.com

This easy tuna pasta salad checks every box for a hearty nutritious meal when you need something fast and filling. There is no complicated prep and you can pull everything together with basic pantry and fridge items. The creamy tangy sauce clings to pasta and chunky tuna with little pops of peas and fresh scallion, making it delicious in every bite.

I threw this together once on a tight grocery week and now find myself craving it when the weather heats up since the flavors stay bright and refreshing even the next day.

Ingredients

  • Protein pasta: firm bite and keeps you satisfied look for a high quality brand with a mild flavor
  • Albacore tuna in water: clean mild flavor and packed with protein preferable over chunk light for texture
  • White kidney beans: also called cannellini beans add creaminess plus extra protein and fiber
  • Hard boiled eggs: rich taste and structure cook them until just set for creamy yolks
  • Scallions: light oniony flavor and fresh crunch choose bright green stalks
  • Frozen peas: sweet flavor and color plus they can be tossed in straight from the freezer
  • Whole milk cottage cheese: makes the sauce creamy and light aim for small curd if possible
  • Mayonnaise: classic creamy base use a good quality brand like Dukes for balanced tang
  • Red wine vinegar: adds acid to cut the richness use more or less depending on taste
  • Dijon mustard: brings a zippy depth that balances the creaminess
  • Dried dill: lifts up the sauce with herbal notes
  • Garlic powder: ensures mellow garlic flavor throughout
  • Onion powder: reinforces the mellow sweetness
  • Black pepper: sharpens the flavors and ties everything together
  • Salt to taste: opt for kosher or sea salt and taste as you go

Step-by-Step Instructions

Make the Sauce:
Blend the cottage cheese mayonnaise Dijon mustard red wine vinegar and all dried seasonings in a food processor or blender until the mixture is silky smooth. Scrape down the sides to make sure everything is fully combined. Pour the sauce into a large salad bowl.
Cook the Pasta:
Cook protein pasta according to package instructions but make sure it is just past al dente as it will firm up more as it cools. Drain and rinse under cold water to stop the cooking process and cool the noodles.
Prepare the Salad:
To the bowl with the sauce add drained tuna plus the liquid. Use a fork to break the tuna into bite size pieces. Add drained white kidney beans chopped hard boiled eggs thawed peas and sliced scallions. Mix until all components are evenly coated.
Combine and Finish:
Add cool drained pasta to the bowl and gently fold everything together to ensure every bite gets a good coating of sauce. Taste and adjust with more salt pepper or vinegar if you want more brightness. Chill before serving for best flavor.
A bowl of pasta salad with tuna and peas.
A bowl of pasta salad with tuna and peas. | Flavorrhaven.com

I absolutely love using white kidney beans here because they go creamy and soft once mixed with the dressing. When my daughter made this salad for her first college potluck it disappeared even before dessert and she called just to tell me how proud she was to bring a cleaned out bowl home.

Storage Tips

Keep the pasta salad in an airtight container in the fridge and it will keep well for up to four days. If it tightens up over time just stir in a splash of vinegar or a spoonful of mayo to bring back creaminess. This is not a freezer friendly salad since the eggs and sauce texture will change.

Ingredient Substitutions

You can substitute cooked shredded chicken or even canned salmon for tuna if needed. Greek yogurt can take the place of some or all the mayonnaise for a lighter touch. Swap the peas for chopped fresh bell pepper if you want extra crunch or use another variety of bean such as chickpeas.

Serving Suggestions

This tuna pasta salad makes a generous lunch portion on its own or as a side for a summer picnic. I love serving it on crisp lettuce leaves with extra chopped herbs on top for color. Leftovers pack easily in lunchboxes and taste even better after sitting overnight.

Cultural Notes

Tuna pasta salad is a classic from American church suppers and family potlucks. Versions of this salad exist around the world with different proteins or beans but the creamy dressing and satisfying mix of pasta and veggies stands out as a timeless comfort food.

FAQs about Recipes

→ Can I use a different type of pasta?

Yes, any short pasta shape works well. Choose a variety that holds up when mixed and chilled, such as rotini or penne.

→ Is there a substitute for albacore tuna?

Chunk light tuna or canned salmon can replace albacore if preferred, keeping the texture and flavor satisfying.

→ How can I make the dish creamier?

Increase the amount of cottage cheese or mayonnaise in the sauce and blend until completely smooth for extra creaminess.

→ Can I prepare it in advance?

Absolutely. Chill in the refrigerator before serving. Remember that flavors meld best after a couple of hours.

→ What veggies can I add?

Try diced bell pepper, celery, or shredded carrot for extra crunch and color in the salad.

→ Is it served warm or cold?

This type of pasta salad is typically served cold, making it ideal for make-ahead meals or packed lunches.

Easy Tuna Pasta Salad

Tuna pasta salad features protein pasta, beans, eggs, peas, and a creamy, tangy sauce. Perfect for quick meals.

Prep Time
20 mins
Cooking Time
10 mins
Overall Time
30 mins
Contributed by: Harper

Recipe Category: Meal Prep

Skill Level: Beginner-Friendly

Cuisine Type: American

Recipe Output: 6 Portion Size (1 large bowl salad)

Dietary Features: ~

What You'll Need

→ Pasta

01 225 g dry protein pasta

→ Protein

02 2 cans (142 g each) albacore tuna in water, with juice
03 1 can (439 g) white kidney beans, drained
04 4 large hard-boiled eggs, chopped

→ Vegetables & Aromatics

05 2 scallions, thinly sliced
06 170 g frozen peas, rinsed

→ Dressing

07 240 g whole milk cottage cheese
08 120 g mayonnaise
09 2–4 tablespoons (30–60 ml) red wine vinegar
10 2 teaspoons Dijon mustard
11 1 teaspoon dried dill
12 1 teaspoon garlic powder
13 1 teaspoon onion powder
14 0.5 teaspoon black pepper
15 Salt to taste

Step-by-Step Guide

Step 01

In a food processor or blender, combine cottage cheese, mayonnaise, Dijon mustard, 2 tablespoons red wine vinegar, dried dill, garlic powder, onion powder, black pepper, and salt. Blend until completely smooth, scraping down the sides as necessary.

Step 02

Bring salted water to a boil. Add the protein pasta and cook according to package directions, ensuring it is fully tender rather than al dente. Drain and rinse under cold water to halt cooking, then drain thoroughly.

Step 03

While pasta cooks, rinse peas under hot water and drain. Rinse and drain white kidney beans. Chop the hard-boiled eggs. Thinly slice the scallions.

Step 04

Transfer the dressing to a large mixing bowl. Add tuna with its juice and break up larger pieces with a fork. Add peas, beans, chopped eggs, and scallions.

Step 05

Gently fold cooled pasta into the bowl with the other ingredients. Mix until all components are evenly coated with the dressing. Taste and adjust seasoning with salt, pepper, and additional red wine vinegar as desired.

Additional Notes

  1. For optimal texture, cook the pasta until soft, as it will firm up after chilling—avoid al dente for cold salads.
  2. Increase red wine vinegar for a brighter, tangier dressing—add gradually to suit your preference.

Tools You'll Need

  • Food processor or blender
  • Large mixing bowl
  • Pot for boiling pasta
  • Colander
  • Knife and cutting board

Allergen Notices

Inspect every ingredient for potential allergens and seek expert advice if necessary.
  • Contains eggs, dairy, fish (tuna), and may contain gluten depending on pasta chosen.

Per Serving Nutritional Info

Keep in mind these are general guidelines, not a replacement for professional advice.
  • Calories: 372
  • Fats: 13 grams
  • Carbohydrates: 37 grams
  • Proteins: 24 grams