Description
This Easy Tuna Pasta Salad is a creamy, protein-packed dish perfect for a quick lunch or light dinner. Combining albacore tuna, cannellini beans, hard-boiled eggs, and fresh peas with a tangy, smooth dressing made from cottage cheese, mayonnaise, and Dijon mustard, this salad is both hearty and refreshing. It requires only 30 minutes and serves six, making it an ideal make-ahead meal or potluck favorite.
Ingredients
Salad Ingredients
- 8 ounces dry protein pasta
- 2 (5-ounce) cans albacore tuna in water
- 1 (15.5-ounce) can Cannellini beans, drained
- 4 large hard-boiled eggs
- 2 scallions, thinly sliced
- 1 cup frozen peas
Sauce Ingredients
- 1 cup whole milk cottage cheese
- 1/2 cup mayonnaise (Duke’s recommended)
- 2-4 tablespoons red vinegar
- 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
- Prepare the Sauce: Add the cottage cheese, mayonnaise, Dijon mustard, 2 tablespoons of red vinegar, dried dill, garlic powder, onion powder, black pepper, and salt to taste into a small food processor or blender.
- Blend the Sauce: Process the mixture until it becomes completely smooth, scraping down the sides as necessary to ensure even blending.
- Transfer Sauce: Pour the smooth sauce into a large mixing bowl to prepare for the salad.
- Cook the Pasta: Cook the dry protein pasta according to the package instructions until al dente. Once cooked, drain and rinse with cold water to halt cooking, then drain well again.
- Add Tuna: Add both cans of albacore tuna—including the juice—to the bowl with the sauce. Break up any large chunks using a fork for even distribution.
- Add Fresh Ingredients: Rinse the frozen peas under hot water, drain thoroughly, and add to the bowl. Rinse and drain the cannellini beans and add them in as well.
- Add Eggs and Scallions: Chop the hard-boiled eggs and add them along with the thinly sliced scallions to the bowl. Mix the ingredients gently to combine.
- Combine Pasta and Salad: Add the cooled, drained pasta to the bowl and gently stir all ingredients together until evenly combined.
- Adjust Seasoning: Taste the salad and adjust the salt, black pepper, and additional red vinegar as needed for optimal flavor.
Notes
- Rinsing the pasta under cold water stops the cooking process and prevents it from becoming mushy.
- Adjust the amount of red vinegar based on your desired level of tanginess.
- You can substitute frozen peas with fresh peas if in season for a sweeter taste.
- This salad keeps well for up to 2 days refrigerated, making it perfect for meal prep.
