Creamy Tuna Pasta Salad: Easy Weeknight Meal (Print Version)
Simple Creamy Tuna Pasta Salad recipe, perfect for busy weeknights. A comforting, flavorful dish ready in minutes. Pure nostalgia on a plate!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Pescatarian
# Ingredients:
→ Main Ingredients
01 -
8 oz (225g) medium pasta shells or elbow macaroni
02 -
2 (5 oz / 142g) cans tuna in water, drained well
→ Creamy Dressing
03 -
½ cup mayonnaise (full-fat, please!)
04 -
¼ cup plain Greek yogurt or sour cream
05 -
1 tbsp Dijon mustard
06 -
1 tbsp fresh lemon juice
→ Flavor Boosters
07 -
½ cup celery, finely diced
08 -
¼ cup red onion, finely diced
09 -
2 tbsp fresh dill, chopped
10 -
Salt and freshly ground black pepper to taste
→ Finishing Touches
11 -
Paprika for sprinkling (optional, but pretty!)
# Instructions:
01 -
First up, get a big pot of salted water boiling for your pasta. I always add a generous pinch of salt to the water; it really seasons the pasta from the inside out, which is crucial for flavor. Cook your pasta according to package directions until it's al dente – you want a slight bite, not mushy! This is where I sometimes get distracted and overcook it, oops. Just keep an eye on it, okay?
02 -
Once your pasta is perfectly al dente, drain it really well. Then, here's the trick: rinse it with cold water. This stops the cooking process and prevents the pasta from getting gummy. Plus, we want a cold pasta salad, so cooling it down now is key! I usually spread it out on a baking sheet for a few minutes to let any excess water evaporate while I prep other things. This step is often overlooked, but it makes a difference.
03 -
Now, grab your canned tuna. This is critical: drain it *super* well. I mean, press down on it with the lid or a fork to get out as much water as possible. Nobody wants a watery pasta salad, right? Then, just flake it gently into a large mixing bowl. I once thought "drained" meant a quick tip of the can, and my salad suffered. Learn from my mistakes!
04 -
In a separate medium bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, and fresh lemon juice. This is where the magic happens, honestly. Mix it until it's smooth and creamy. Give it a little taste – does it need more lemon? A pinch more salt? This is your moment to adjust it to your liking. I love how the creamy texture starts to form here.
05 -
Add your cooled pasta, flaked tuna, diced celery, finely diced red onion, and chopped fresh dill to the large bowl with the dressing. Gently fold everything together until all the pasta and tuna are coated in that glorious creamy dressing. Don't be afraid to get in there with a spatula! I love seeing all the colors come together. Sometimes I add a bit too much celery, but hey, extra crunch!
06 -
Once everything is mixed, cover the bowl and pop it into the fridge for at least 30 minutes. An hour is even better! This allows the flavors to meld and the pasta salad to get nice and cold. Before serving, give it another gentle stir and a final taste test for seasoning. Sometimes I add a little more fresh pepper right before serving. A sprinkle of paprika for color, and boom, you're ready! It looks, smells, and tastes like pure comfort.
# Notes:
01 -
Don't overcook the pasta; al dente is your friend here, trust me.
02 -
This pasta salad gets even better after an hour or two in the fridge.
03 -
No dill? Parsley or chives work well in a pinch, I've tried it!
04 -
A little sprinkle of smoked paprika adds a lovely color and subtle warmth.
# Tools You'll Need:
01 -
Large pot
02 -
colander
03 -
large mixing bowl
04 -
medium mixing bowl
05 -
whisk
06 -
spatula
# Nutrition Facts (Per Serving):
Calories: 450 Calories
Total Fat: 25g
Total Carbohydrate: 40g
Protein: 20g