Tuna pasta salad is a summer time staple in my family. I was shocked to realize I haven’t blogged about it previously. It’s super easy, coming together in less than 30 minutes. There are tons of ways you can make this, so feel free to add whatever you have on hand. Cucumber, celery, sugar snap peas, carrots, bell peppers, radishes or other crunchy vegetables hold up well in pasta salad. I add lemon juice to my tuna because it adds a nice bright, fresh flavor. Dill could be substituted for the cumin if you prefer.
This is a great summer lunch option and is perfect for the end of summer when it can be served with ripe, perfect tomatoes. Since I’m heading back to school this week, I’m all about the fast, easy lunch options.
What are your favorite lunch foods?
Tuna Pasta Salad
- 2 cans tuna in water, drained
- 1/4 cups mayonnaise
- 1/3 cup plain Greek yogurt
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/4 tsp ground pepper
- 1/2 lemon, juiced
- 3 cups diced vegetables (I used carrots, cucumber, radishes)
- 1/2 lb pasta (I used farfalle)
- Salt for the pasta water
Bring a large pot of water to a boil and cook the pasta according to instructions in salted water.
While the pasta cooks, combine the tuna, mayo, yogurt, cumin, salt, pepper, and lemon juice in a large bowl; mix well. Stir in the diced vegetables. When the pasta is al dente, drain and rinse the pasta in cold water. Stir into the tuna mixture. Serve immediately or refrigerate and serve cold.