Easy Tuna Pasta Salad

This tuna pasta salad is more than just a simple dish; it’s a hearty, protein-rich meal that’s both comforting and easy to prepare. Growing up, my dad made this often, and it was a staple in our home. Now, I’ve given it a healthy twist, boosting the protein and keeping it budget-friendly, making it a perfect meal for any occasion.

The creamy cottage cheese sauce is a game changer. I remember the first time I tried it, I was amazed at how it elevated the whole dish. It adds a delicious tang and richness that perfectly complements the tuna and vegetables.

Selecting the Ingredients: A Careful Choice

• Protein Pasta: Opt for a high-protein pasta to increase the protein content. Choose a brand that maintains its texture when cooked.
• Albacore Tuna in Water: Select tuna packed in water to keep the dish light and healthy. Avoid tuna in oil, which can be heavy.
• White Kidney Beans: Choose canned cannellini beans for their creamy texture and added protein.
• Hard Boiled Eggs: Use large eggs for extra protein and richness. Ensure they are cooked to your preference.
• Frozen Peas: Select small, sweet peas for a pop of sweetness and texture.
• Cottage Cheese: Choose whole milk cottage cheese for a creamy, rich sauce.
• Mayonnaise: Use a small amount of mayonnaise to add a classic flavor.
• Red Wine Vinegar: Select a good quality red wine vinegar for its tangy flavor.
• Dijon Mustard: Choose a smooth Dijon mustard to add depth to the sauce.
• Scallions: Select fresh, crisp scallions for a mild onion flavor.
• Dried Herbs and Spices: Use dried dill, garlic powder, onion powder, and black pepper for flavor.

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Crafting the Salad: Detailed Steps

Preparing the Cottage Cheese Sauce:

Add the cottage cheese, mayonnaise, Dijon mustard, red wine vinegar, and dried herbs and spices to a small food processor or blender. Blend the ingredients until they are completely smooth, scraping down the sides as needed. Transfer the smooth sauce to a large bowl, allowing the flavors to meld while you prepare the other ingredients.

Cooking the Protein Pasta:

Cook the protein pasta according to the package directions, ensuring it is slightly past al dente. Pasta will firm up as it cools, so this step is crucial for a tender pasta salad. Once cooked, rinse the pasta with cold water to stop the cooking process and drain it thoroughly.

Preparing the Tuna and Vegetables:

Add the drained tuna to the bowl with the sauce, including the juice from the cans for added flavor. Use a fork to break up any large chunks of tuna. Rinse the frozen peas under hot water to thaw them, then drain them and add them to the bowl. Rinse and drain the white kidney beans and add them to the bowl. Chop the hard boiled eggs and add them to the bowl. Thinly slice the scallions and add them to the bowl. Gently mix all the ingredients together using a spatula.

Combining the Pasta and Salad:

Add the cooked and drained pasta to the bowl with the tuna, vegetables, and sauce. Gently stir everything together, ensuring the pasta is coated in the sauce. Taste and adjust the seasoning with salt and pepper as needed. Remember that cottage cheese and tuna can be salty, so add salt sparingly.

Final Touches and Serving:

Give the salad one final gentle mix, ensuring all ingredients are evenly distributed. Taste and adjust the seasoning again, if necessary. If you prefer a more tangy flavor, add a splash of red wine vinegar. If the salad seems dry, add a little milk or mayonnaise. Serve immediately or chill for later.

My family loves how versatile this salad is. We often add a squeeze of lemon juice or a sprinkle of fresh dill to brighten the flavors. The creamy texture of the cottage cheese sauce combined with the tender pasta is simply perfect.

Serving Suggestions

Serve this tuna pasta salad chilled as a main course or side dish. It pairs well with a side of crusty bread or a fresh green salad. You can also serve it as a filling for sandwiches or wraps.

Recipe Variations

Add chopped celery, bell peppers, radish, olives, or red onion for extra crunch and flavor. Use fresh dill, parsley, or marjoram instead of dried herbs for a more vibrant taste. Add a third can of tuna or swap peas for edamame for extra protein.

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Storage and Reheating

Store leftover tuna pasta salad in an airtight container in the refrigerator for up to four days. Add a splash of milk or red wine vinegar if the salad seems dry before serving. Do not freeze the pasta salad, as it will alter the texture.

This Easy Tuna Pasta Salad is a comforting and versatile dish that's perfect for any occasion. It’s a reminder of simple pleasures and the joy of sharing a good meal with loved ones.

Frequently Asked Questions

→ How long does this tuna pasta salad keep in the refrigerator?

This tuna pasta salad will keep well in the refrigerator for 3-4 days when stored in an airtight container. The flavors actually improve after a day as they have time to meld together. If you're making it ahead for meal prep, you might want to add a splash of red wine vinegar or lemon juice when serving, as the pasta will absorb some of the dressing over time.

→ Can I use different types of pasta for this recipe?

Absolutely! While the recipe calls for protein pasta, you can use any short pasta shape you prefer or have on hand. Rotini, penne, bowties (farfalle), or shells all work well because their shapes hold the creamy dressing. For a healthier option, whole wheat pasta adds extra fiber, or you can use gluten-free pasta if you have dietary restrictions.

→ What can I substitute for the cottage cheese if I don't have any?

If you don't have cottage cheese, you can substitute with Greek yogurt for a similar protein boost and creamy texture. Sour cream is another good alternative, though it will make the dressing richer. For a dairy-free version, you could use additional mayonnaise (about 1/2 cup more) mixed with 2 tablespoons of lemon juice to mimic the tanginess, or try a dairy-free yogurt alternative.

→ What other vegetables can I add to this pasta salad?

This recipe is very adaptable to whatever vegetables you have on hand. Great additions include diced bell peppers, cucumber, celery for crunch, cherry tomatoes, olives for brininess, or grated carrots for color and sweetness. Frozen mixed vegetables can also be substituted for the peas. For a Mediterranean twist, try adding artichoke hearts and sun-dried tomatoes.

→ Can I make this recipe without mayonnaise?

Yes, you can make this without mayonnaise. For a mayo-free version, increase the cottage cheese to 1½ cups and add 2 tablespoons of olive oil for richness. Another option is to replace the mayonnaise with Greek yogurt or mashed avocado (though this will change the flavor profile slightly). The texture might be a bit different, but it will still be creamy and delicious.