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This tuna pasta salad brings back memories of sunny picnics and family get-togethers. The quick prep with colorful veggies and creamy dressing makes it a go-to dish when the weather's warm.
I first whipped this up during a hot summer afternoon when I needed something quick but tasty. Now it's become our family favorite for outings and office lunches.
Ingredients
- 2 tubs of pasta: fusilli or penne work best with their fun shapes
- 1 tin of drained tuna: go for water-packed for a lighter option
- 1/2 tub of mayonnaise: Greek yogurt makes a healthier swap
- 1/4 tub of diced celery: adds a nice crunch
- 1/4 tub of chopped purple onion: gives a zingy kick
- 1/4 tub of diced pickles: the hidden gem for that tangy flavor
- 1 spoon of lemon juice: fresh-squeezed works best
- 1/2 spoon of salt: tweak to your liking
- 1/4 spoon of black pepper: for a bit of spice
- 1/4 spoon of garlic powder: because garlic makes everything better
Instructions
- Cook your pasta:
- Boil pasta in a big pot of salty water until just tender then drain and cool under cold water to stop cooking and keep it from sticking
- Mix the dressing:
- In a large bowl stir together your drained tuna mayo chopped celery purple onion diced pickles lemon juice salt pepper and garlic powder until smooth
- Toss everything together:
- Add the cooled pasta to your tuna mixture and gently fold until everything's combined making sure all pasta gets coated in the creamy sauce
- Chill it:
- Cover the bowl with plastic wrap and stick it in the fridge for at least an hour so the flavors can mingle making it the night before works even better for richer taste
- Time to eat:
- Give it a quick stir before serving and check if you need more seasoning you can splash in extra mayo if it seems dry
The pickles are what make this dish special for me. They bring that tangy zip that really balances out the creamy mayo. My family can't get enough of them so I usually toss in a few more than what's called for.
Storage and Make-Ahead
This tuna pasta salad keeps nicely in an airtight container in your fridge for up to 3 days. It actually tastes better after sitting for a few hours, so making it the night before works great. If you notice the pasta soaking up all the sauce after a day or two, just stir in a bit more mayo or a splash of lemon juice to perk it up again.
Swap Ideas
You can switch things up so many ways with this dish. Try canned salmon or leftover chicken instead of tuna. For gluten issues, grab some gluten-free pasta. Cut calories by using Greek yogurt in place of some or all of the mayo. Throw in extras like frozen peas, diced red peppers, or cucumber chunks for more freshness and color.
Serving Suggestions
Put this tuna pasta salad on a bed of lettuce for a light lunch. It goes great with a simple soup like gazpacho in summer or veggie broth when it's cooler. For parties, serve it alongside crusty bread, a cheese board, and some cold cuts for a complete spread everyone will love.
Different Takes
French folks often give this salad a Mediterranean twist by adding black olives, sun-dried tomatoes, and herbs. In southern regions, they'll mix in fresh basil and swap lemon juice for balsamic vinegar. Feel free to play around and create your own special version based on your local tastes.
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Frequently Asked Questions
- → Quel type de pâtes est recommandé ?
Privilégiez des pâtes courtes comme fusilli, penne ou rotini, elles tiennent la sauce à merveille.
- → Y a-t-il une alternative à la mayonnaise ?
Bien sûr, remplacez par du yaourt grec pour une version plus légère sans perdre la texture crémeuse.
- → Combien de temps cette préparation se garde-t-elle ?
Elle reste savoureuse pendant 2 ou 3 jours dans une boîte hermétique au frais.
- → Peut-on ajouter des légumes différents ?
Absolument, pensez aux poivrons, au maïs ou aux petits pois pour encore plus de couleurs et textures.
- → Comment éviter que les pâtes soient collantes ?
Une fois cuites, passez-les sous l'eau froide et mélangez-les avec un peu d'huile d'olive avant d'ajouter les autres ingrédients.