This creamy tuna pasta salad is a delicious, healthy, light tuna salad with pasta that will be ready in less than 10 minutes.
This easy salad has healthy ingredients and wonderful flavours. It made with bell peppers, sweetcorn, spring onions, kidney beans, and pasta all covered with a delicious creamy sauce made with mayonnaise and yogurt.
This easy cold salad is a budget-friendly dish, and it is an excellent choice for a packed lunch or to take on a picnic. I like to serve this tuna pasta salad cold. Also, I keep any leftovers in the refrigerator for up to three days.
Ingredients you need to make creamy Tuna Pasta Salad:
Uncooked pasta, any kind
Tuna
Mayonnaise
Plain yoghurt
Dijon mustard
Salt
Ground black pepper
Kidney beans (canned)
Onion, finely diced
Orange bell pepper, diced
Red bell pepper, diced
Sweetcorn (canned)
Spring onion, finely chopped
Instructions:
Cooking the pasta: Start by cooking the pasta according to the packet instructions.
Mixing everything: In a bowl, add orange bell peppers, red bell peppers, sweetcorn, kidney beans, spring onions, and the cooked pasta. Next add the tuna and mix everything together.
Preparing the dressing: In a bowl, mix mayonnaise, plain yoghurt, Dijon mustard, ground black pepper, and salt. Pour the dressing over the tuna mixture. Mix well then serve.
Tips and variations
- Use any pasta you like; however, I recommend the small kinds.
- Chickpeas can be a replacement to kidney beans.
- If you don't want to use mayonnaise, I recommend using Greek yoghurt.
- You can replace tuna with smoked salmon.
- Add any veggies you like to the ingredients.
Storage
To store leftovers, put in an airtight container in the fridge for 1-2 days.
Recipe FAQs
You can add some green or black olives, some chopped basil, or dill.
Yes, it is. Tuna has high levels of omega-3 that help reduce LDL cholesterol, which affects the heart badly.
If you are seeking delicious and easy make salads, check out these links:
Salad recipes you may like
Creamy Tuna Pasta Salad
Ingredients
- 300 g uncooked pasta
- 2 cans tuna , drained
- 1 cup mayonnaise , any kind
- ½ cup plain yoghurt
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 400 g kidney beans canned , drained
- ½ onion , finely diced
- 1 orange bell pepper , diced
- 1 red bell pepper , diced
- 1 cup sweetcorn , canned
- 2 spring onion , finely chopped
Instructions
- Start by cooking the pasta according to the packet instructions.
- In a bowl, add orange bell peppers, red bell peppers, sweetcorn, kidney beans, spring onions, and the cooked pasta. Next add the tuna and mix everything together.
- In a bowl, mix mayonnaise, plain yoghurt, Dijon mustard, ground black pepper, and salt. Pour the sauce mixture over the tuna mixture.
- Mix well then serve.
Notes
- Use any pasta you like; however, I recommend the small kinds.
- Chickpeas can be a replacement to kidney beans.
- If you don't want to use mayonnaise, I recommend using Greek yoghurt.
- You can replace tuna with smoked salmon.
Storage
To store leftovers, put in an airtight container in the fridge for 1-2 days.Nutrition
If you made this recipe, let me know how it turned out in the comments section below.
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