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.

Author: Jule’s Menu

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2 Servings

Calories: 535 kcal per serving

Ingredients

2 - eggs
3 ½ ounces - short dry pasta
3 stalk - celery
¼ cup - chopped pickles
½ cup - Greek yogurt (5-10% fat)
¼ cup - sour cream
2 teaspoons - mustard
1 can - tuna
2 teaspoons - shiro miso
salt and pepper
1 cup - frozen corn

Instructions

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.
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.
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.
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.
Season the pasta salad to taste with salt and black pepper and serve immediately.

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