- HP
Creamy Tuna Pasta Salad
This Creamy Tuna Pasta Salad has everything you want from a classic mayo-based pasta salad—without actually using any mayo. A simple yogurt and sour cream dressing makes it just as creamy and satisfying, while tuna and eggs turn it into an easy, high-protein dinner. Corn, celery, and pickles add plenty of texture and flavor.
Ingredients
Instructions
- Step 1
Bring a large pot of water to a boil. Reduce the heat slightly and carefully lower the eggs into the water. Cook at a gentle boil for 8½ to 10 minutes, depending on their size. Meanwhile, prepare a bowl of ice water. Once cooked, immediately transfer the eggs to the ice bath to stop the cooking process. Set aside to cool.
- Step 2
Meanwhile, bring the water in the pot back to a boil and season generously with salt. Add the pasta and cook according to the package directions until al dente.
- Step 3
While the pasta cooks, wash and finely dice the celery. In a large salad bowl, whisk together the yogurt, sour cream, mustard, and miso until smooth. Drain the tuna well and add it to the dressing along with the corn, celery and chopped pickles. Stir until well combined.
- Step 4
Once the pasta is al dente, drain it in a colander and rinse under cold running water until cooled. Drain thoroughly. Peel and finely dice the eggs, then add them to the salad bowl along with the cooled pasta. Toss until everything is evenly coated in the dressing.
- Step 5
Season the pasta salad to taste with salt and black pepper and serve immediately.
@jules-menu
Hi, I'm Julia - a German recipe developer living in Los Angeles. I share easy recipes that are packed with flavor and made for busy everyday life. Every recipe is thoroughly tested to make sure it works in your kitchen. Many are surprisingly healthy, but all are designed to become recipes you'll make again and again. (PS: I started my recipe website in Germany, so if you're looking for my recipes in English, you'll find them exclusively here on OnlineCook.)
Per serving
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