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Easy Creamy Tuna Pasta Salad

A close-up of creamy tuna pasta salad made with fusilli pasta, red onion, and celery in a white bowl.
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A simple, quick, and high-protein tuna pasta salad perfect for meal prep, lunches, or picnics.

Ingredients

Scale
  • 12 oz rotini pasta
  • 2 cans (5 oz each) tuna in water, drained
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped celery
  • 1/4 cup finely chopped red onion
  • 1/2 cup mayonnaise (or Greek yogurt for lighter version)
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside.
  2. In a large bowl, combine the drained tuna, thawed peas, chopped celery, and red onion.
  3. In a separate small bowl, whisk together the mayonnaise, mustard, apple cider vinegar, dried dill, and garlic powder. Season the dressing with salt and pepper.
  4. Pour the dressing over the tuna and vegetable mixture. Stir gently until everything is evenly coated.
  5. Add the cooled pasta to the bowl. Mix carefully until the pasta is fully incorporated into the salad.
  6. Taste the salad and adjust seasoning if necessary. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

  • For a lighter, high-protein version, substitute half or all of the mayonnaise with plain Greek yogurt.
  • You can prepare this salad up to two days ahead; store it covered in the refrigerator.
  • If the salad seems dry after chilling, stir in one extra tablespoon of mayonnaise or a splash of milk before serving.

Nutrition

Find it online: https://sundayflavor.com/tuna-pasta-salad-easy-creamy-recipe/