Easy Tuna Pasta Salad (Print Version)
# Ingredients:
→ Pasta and Proteins
01 -
8 ounces dry protein pasta
02 -
2 (5-ounce) cans albacore tuna in water
03 -
1 (15.5-ounce) can of white kidney beans, drained
04 -
4 large hard-boiled eggs
→ Vegetables
05 -
2 scallions, thinly sliced
06 -
1 cup frozen peas
→ Dressing
07 -
1 cup whole milk cottage cheese
08 -
1/2 cup mayonnaise (we use Duke's)
09 -
2-4 tbsp red wine vinegar
10 -
2 tsp Dijon mustard
11 -
1 tsp dried dill
12 -
1 tsp garlic powder
13 -
1 tsp onion powder
14 -
1/2 tsp black pepper
15 -
Salt to taste
# Instructions:
01 -
Add the cottage cheese, mayonnaise, Dijon, 2 tablespoons of vinegar, and seasonings to a small food processor or blender. Blend until completely smooth, scraping down the sides as needed. Transfer the sauce into a big bowl.
02 -
Cook the pasta according to the package directions (cook past al dente since it will firm up as it cools). While the pasta cooks, you can move on to the other things.
03 -
Add both cans of tuna to the bowl with the sauce, making sure to add the juice. Break up any big chunks of tuna with a fork. Rinse the peas under hot water, drain well, and add them to the bowl. Rinse and drain the beans and add them to the bowl. Chop the hard-boiled eggs and add them to the bowl. Add the scallions and mix well.
04 -
Once the pasta is fully cooked, rinse it with cold water to stop the cooking and drain well. Gently stir everything together until well combined. Taste and adjust the salt and pepper.
# Notes:
01 -
Add red wine vinegar to taste - start with two tablespoons and add more if you enjoy a tangier flavor.
02 -
Cook pasta slightly longer than al dente, as it will firm up when cooled.
03 -
This salad can be made in advance and refrigerated before serving.