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Pasta Salad with Tuna

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Ingredients

Warning0 allergens identified

Pasta Salad with Tuna

2 eggs

3 ½ ounces short dry pasta

3 stalk celerychopped

1 ½ ounces pickled cucumberschopped

½ cup Greek yogurt (5-10% fat)

3 tablespoons sour cream or crème fraîche

2 teaspoons medium-hot mustard

2 teaspoons light miso

1 can corndrained

1 can tunadrained

salt and pepperto taste

Bring a pot of water to a boil. Once boiling, reduce the heat slightly and carefully lower the eggs into the water. Depending on their size, hard-boil the eggs in the simmering water for 8.5 to 10 minutes. Meanwhile, prepare an ice bath. After cooking, immediately transfer the eggs to the ice bath to stop the cooking process and make peeling easier later.

Bring the water in the pot back to a boil, add plenty of salt, add the pasta and cook according to the package instructions.

While the eggs and pasta are cooking, thoroughly wash the celery and dice it finely. Dice the pickles as well. In a large salad bowl, whisk together the yogurt, sour cream, mustard, and miso until smooth. Drain the corn and tuna and add them to the dressing along with the celery and pickles.

Once the pasta is firm to the bite, drain it in a colander and rinse it under cold running water to cool it down faster, then drain well. Peel the eggs, dice them finely, and add them to the salad bowl along with the cooled pasta. Mix everything thoroughly.

Finally, season the pasta salad with salt and pepper and serve immediately.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Shock Your Pasta ❄️
After cooking pasta, immediately drain and rinse with ice-cold water to stop carryover cooking and prevent mushiness, ensuring perfectly al dente texture in your final salad.
Drain Tuna Thoroughly 🐟
Press canned tuna in a fine-mesh strainer for 30 seconds to remove excess liquid, preventing a watery dressing and allowing the miso-mustard flavors to coat the pasta more effectively.
Bloom Your Miso 🌸
Whisk light miso with a tablespoon of warm water before mixing into the dressing to dissolve lumps and distribute its umami depth evenly throughout the creamy Greek yogurt base.
Chill Before Serving 🍃
Refrigerate the assembled salad for at least 15 minutes before serving to allow flavors to meld and the dressing to fully coat every ingredient for superior taste development.
Reserve Pasta Water Strategically 💧
Save 1/4 cup of pasta cooking water to loosen the dressing if needed—the starch helps it cling to pasta and vegetables better than adding extra yogurt, maintaining the light texture.