Easy Tuna Pasta Salad
A creamy, zesty tuna pasta salad that's quick to prepare, packed with protein, and perfect for any occasion.
Ingredients
Pasta and Protein
- 8 ounces dry protein pasta Cook according to package instructions.
- 2 cans albacore tuna in water (5-ounce each) Drained.
- 1 can Cannellini beans (15.5-ounce) Drained.
- 4 large hard-boiled eggs Chopped.
Veggies
- 2 scallions thinly sliced
- 1 cup frozen peas Add to the salad.
Sauce Ingredients
- 1 cup whole milk cottage cheese
- 1/2 cup mayonnaise Duke's recommended.
- 2-4 tbsp red wine vinegar Adjust to taste.
- 2 tsp Dijon mustard
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- to taste salt
Instructions
Preparation of Sauce
- In a large bowl, mix together the cottage cheese, mayonnaise, red wine vinegar, Dijon mustard, dill, garlic powder, onion powder, black pepper, and desired salt. Stir until smooth and creamy.
Cooking the Pasta
- Cook the protein pasta according to the package instructions. Drain and cool slightly.
Combining Ingredients
- In the same bowl with your sauce, add the drained tuna, Cannellini beans, chopped hard-boiled eggs, sliced scallions, and frozen peas.
- Toss in the cooled pasta and gently stir until everything is well coated.
Notes
Serve this pasta salad chilled. It can be prepared up to 3 days in advance and is best enjoyed cold. You can freeze it as well, but texture may change after thawing.