Stir half of the sauce into the pasta mixture and toss to evenly coat. In a separate bowl, mix the mayo and Greek yogurt. If you’re not a seafood fan, sub the tuna for grilled or rotisserie chicken. In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna.Switch out the canned tuna for canned crab meat or salmon.Add fresh cherry tomatoes, avocados, or red onions for extra veggies.If you don’t have elbow macaroni, any short pasta, like rotini, farfalle, or cavatappi, will work.Without the greens mixed in, this dish will last in the fridge 4 to 5 days. 1 package (7 oz) elbow macaroni 1/2 cup frozen green peas, thawed 2 cans (5 oz each) tuna, drained 1 cup mayonnaise or salad dressing 1 cup shredded Cheddar. Stir to combine, then add salt and pepper to taste. Pour the dressing over the pasta, tuna, and vegetables. Whisk the yogurt, mayo, and lemon juice together in a small bowl. If you’d like to meal prep this salad, combine all of the ingredients except for the arugula and put in individual containers. Place them in a large bowl along with the tuna and cooked pasta. It’s a great way to make canned tuna a little fancier but would also work with canned salmon or crab meat. This salad comes together in minutes – just mix the ingredients and top with shaved Parmesan. This is one of my favorite ways to eat canned tuna for lunch. Delicious, satisfying, and perfect for lunch – it’s tuna salad all grown up! Some more canned tuna salad recipes you may like are Chickpea Tuna Salad, Italian Tuna and Brown Rice Salad (Riso e Tonno), and Canned Tuna Ceviche.ĭon’t like mayonnaise? Then you’ll love this easy Tuna Macaroni Salad made with canned tuna, arugula, capers, and pasta topped with shaved Parmigiano Reggiano, olive oil, and vinegar. Ingredients 2-1/2 cups small pasta shells, cooked and drained 1 can (5 ounces) light tuna in water, drained and flaked 1 large carrot, shredded 1/4 cup. It has almost 25 grams of protein, making it excellent for a light lunch. This healthy tuna salad is more green salad than pasta salad as you use only one cup of pasta but two cups of arugula. This Mayo-less Tuna Pasta Salad is the answer if you’re not a fan of mayonnaise and love a cold tuna pasta salad for lunch on a hot summer day. In a small bowl whisk the mayonnaise and Italian Vinaigrette until well blended. Place the peas in a colander and pour boiling water over them. Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below.This post may contain affiliate links. In a large pot of salted boiling water, cook pasta according to the package directions or until al dente, rinse under cold water and drain. To keep the salad nice and moist, add an extra dollop of yogurt (or mayo) right before serving. When kept in the fridge, the pasta will begin to absorb the mayonnaise and yogurt which can make the salad taste less creamy. This healthy tuna pasta salad will last in the fridge for up to 5 days when kept in an airtight container. Stir everything together, test for seasoning, and enjoy! How Long Does Tuna Pasta Salad Last In The Fridge?
Then, add the rest of the ingredients and stir until evenly coated with the dressing. Add the drained tuna to the dressing and mash with a fork. Combine dressing ingredients in a large bowl and whisk to combine. Add in chopped onions, celery, peas, tuna, yogurt, mayonnaise, vinegar, salt, and pepper. Bring a salted pot of water to a rolling boil, cook the pasta shells, drain, and set aside to cool. If you want more fiber, try whole-grain pasta. If you want to add more protein to the dish, try a bean or lentil pasta. Finally, add to pasta and stir until well incorporated. Then, in a small bowl, whisk together mayo, vinegar, garlic salt, onion salt, black pepper and dried dill weed. You can use any type of pasta you prefer. Next, in a large mixing bowl, stir together pasta, tuna, peas, celery, onion, dill pickles, and cheese. Cook your pasta according to the package instructions. 5 oz canned albacore tuna, drained 1 tbsp capers, drained 1 tbsp extra virgin olive oil 1 tbsp red wine vinegar 2 cups arugula 1 cup cooked whole wheat.
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