Easy Tuna Pasta Salad
A deliciously simple tuna salad packed with protein and full of flavor, perfect for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 8 ounces dry protein pasta You can also use whole grain pasta.
- 2 5-ounce cans albacore tuna in water
- 1 15.5-ounce can Cannellini beans, drained
- 4 large hard-boiled eggs Chopped
- 2 units scallions, thinly sliced
- 1 cup frozen peas
- 1 cup whole milk cottage cheese
- 1/2 cup mayonnaise Duke's recommended
- 2-4 tablespoons red wine vinegar Adjust to taste
- 2 teaspoons Dijon mustard
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
Preparation
- Boil a pot of salted water and add the protein pasta. Cook according to package instructions, usually around 8-10 minutes until al dente.
- While the pasta cooks, drain and rinse the tuna and Cannellini beans. Chop the hard-boiled eggs and slice the scallions.
Mixing
- In a large bowl, combine the cooked pasta, tuna, beans, chopped eggs, scallions, and frozen peas.
- In a separate bowl, mix the mayonnaise, red wine vinegar, Dijon mustard, dried dill, garlic powder, onion powder, black pepper, and salt. Adjust the seasoning to your taste.
- Pour the dressing over the pasta mixture and fold gently until all ingredients are coated well.
Serving
- For best results, let your salad chill in the refrigerator for at least 30 minutes. Serve cold and enjoy!
Notes
Chilling the salad enhances the flavor. You can customize with olives, feta, or veggies to suit your taste.