Easy Tuna Pasta Salad
Easy tuna pasta salad is high in protein and packed full of flavor! It’s a healthy, filling meal that’s easy to make and easy on your wallet!
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Servings: 4
Ingredients
- 8 ounces dry protein pasta
- 2 5-ounce cans albacore tuna in water
- 4 large hard-boiled eggs
- 2 scallions, thinly sliced
- 1 cup frozen peas
- 1 cup whole milk cottage cheese
- 1/2 cup mayonnaise (we use Duke's)
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- Salt to taste
Instructions
For The Sauce
- Add the cottage cheese, mayonnaise, Dijon, vinegar, and seasonings to a small food processor or blender.
- Blend until completely smooth, scraping down the sides as needed.
- Transfer the sauce into a big bowl.
For The Pasta
- Cook the pasta according to the package directions (see tip below). While the pasta cooks, you can move on to the tuna, eggs, and beans.
For The Salad
- Add both cans of tuna to the bowl with the sauce, making sure to add the juice.
- Break up any big chucks of tuna with a fork.
- Rinse and drain the beans and add them to the bowl.
- Chop the hard-boiled eggs and add them to the bowl.
- Add the scallions and mix well.
- Once the pasta is fully cooked, rinse it with cold water to stop the cooking and drain well.
- Gently stir everything together until well combined.
- Taste and adjust the salt and pepper.
Notes
When cooking pasta for pasta salad, you don’t want it to be al dente, which goes against a lot of advice on cooking pasta. For cold applications like this, you want it to be fully cooked. This is because the pasta will firm up as it cools. Have you ever eaten leftover cold pasta salad, and the pasta seemed a bit undercooked? That’s probably because it was cooked al dente to begin with. This is even more important if you make the pasta salad in advance or plan on chilling it before serving it. Ensure the pasta is fully cooked, and you’ll be ready!