Cold Tuna Pasta Salad
Discover the flavors of Cold Tuna Pasta Salad—ideal for quick lunches or summer gatherings, light, and full of texture.
Servings: 12
Calories: 174kcal
Equipment
- Large Bowl
- Measuring Cups and Spoons
- Food Processor if using, see notes
Ingredients
- 2 cups cottage cheese low fat or mayonnaise
- lemon juice to taste
- 3-5 sprigs dill
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 lb pasta cooked
- 2 cups celery minced or chopped
- 10 radishes chopped
- 1 small red onion minced
- ground paprika optional
Instructions
- In a large mixing bowl add mayo, lemon juice (I usually start with 3 tablespoons), fresh dill, salt and pepper and mix well. I make this with cottage cheese, so I like to use a food processor to make it extra smooth.
- To the bowl add cooked pasta, celery, radishes and red onion. Mix well to combine and garnish with additional dill and paprika if desired.
Notes
- Flake the Tuna Well: Break the tuna into small pieces for even distribution.
- Balance the Flavor: Adjust lemon juice and salt to get the right flavor.
- Let It Chill: Allow the salad to sit for a bit so the flavors can come together.
- Freshly Cooked Pasta: Rinse well with cold water so it doesn’t warm up the dressing.
- Refrigerator: Store in an airtight container for up to 3-4 days.
- Make Ahead: This salad is perfect for making ahead and storing for a few days. Prepare in advance for meal prep or easy lunches throughout the week.
- Nutrition Information is calculated with low fat cottage cheese.
Nutrition
Calories: 174kcal | Carbohydrates: 31g | Protein: 10g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 364mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
