Description
Easy Tuna Pasta Salad is a delightful, protein-packed dish that combines the goodness of albacore tuna and hearty white kidney beans with flavorful vegetables and a creamy dressing. This salad is perfect for any occasion, be it a family dinner, picnic, or potluck. With just 30 minutes of your time, you can create a nutritious meal that’s not only budget-friendly but also incredibly satisfying. Whether enjoyed on its own or as a side dish, this recipe is sure to become a favorite in your household.
Ingredients
Scale
- 8 ounces dry protein pasta
- 2 cans albacore tuna in water (5 ounces each)
- 1 can white kidney beans (15.5 ounces), drained
- 4 large hard-boiled eggs
- 2 scallions, thinly sliced
- 1 cup frozen peas
- 1 cup whole milk cottage cheese
- 1/2 cup mayonnaise
- 2–4 tbsp red apple vinegar
- 2 tsp Dijon mustard
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- Salt to taste
Instructions
- Cook the protein pasta in boiling salted water according to package instructions until al dente. Drain and rinse under cold water.
- While the pasta cooks, prepare hard-boiled eggs by peeling and chopping them into bite-sized pieces. Drain tuna and rinse beans.
- In a large bowl, combine cooked pasta, tuna, beans, chopped eggs, scallions, and peas.
- In another bowl, mix mayonnaise with apple vinegar, Dijon mustard, dill, garlic powder, onion powder, black pepper until smooth.
- Pour the dressing over the salad mixture and gently fold together until well combined.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 360
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 160mg