Easy Tuna Pasta Salad (Printable Version)
Tuna pasta salad features protein pasta, beans, eggs, peas, and a creamy, tangy sauce. Perfect for quick meals.
# 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:
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.
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.
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.
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.
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:
01 -
For optimal texture, cook the pasta until soft, as it will firm up after chilling—avoid al dente for cold salads.
02 -
Increase red wine vinegar for a brighter, tangier dressing—add gradually to suit your preference.