Tuna pasta salad (without mayonnaise!)

Need a fresh meal idea? I have you.

Life has been so busy lately—meetings, travel, deadlines, and launching our Amazon store—that I’ve struggled to eat a good meal most days.

Finding myself ravenous one afternoon, I tossed the first version of this tuna pasta salad recipe together: some cooked pasta, a can of tuna, a few pieces of vegetables and a quick yogurt dressing. It hit the spot the first day, but it was even better the next day. And the best part is that I didn’t have to think about it!

My trick for making pasta salad (sans mayo) is to use plain Greek yogurt, which has the same rich, creamy consistency, but with added protein to help fill me up. I used vegetables that were in my fridge and I encourage you to do the same. Dressing, canned tuna, fresh herbs and lemon zest go well with just about anything. This is a great recipe for using up what you have in the fridge.

Consider this a stress-free summer pasta salad recipe! Use what you have and eat it for lunch, dinner, or your own dish to share at your next backyard gathering.

Main ingredients

• pasta: I like the small pasta here because those little cups hold the creamy dressing. Elbow pasta is also great, but you can really make it with any short form of pasta you have on hand.
• Plain whole milk Greek yogurt is it a key substitution that makes this recipe easier and healthier than using mayonnaise. I prefer the richness and creaminess of whole milk yogurt, but you can use any plain yogurt you like. If you’re using the fat-free version, you can add a little extra EVOO.
• Dijon mustard gives the dressing a nice sharpness.
• Lemon peel: Just the zest, without the juice, gives you citrus flavor without diluting the dressing.
• Extra virgin olive oil adds richness and gives the dressing a silky texture. When testing this recipe, I used our early harvest Greek olive oil; its grassy, ​​peppery notes blend perfectly with herbs.
• Dried herbs: Dried oregano adds an earthy depth. Greek oregano tends to be more aromatic than other varieties, which is part of why it’s become my favorite. Dried dill adds a fresh flavor that complements the tuna, plus I just think it tastes like summer!
• Garlic powder: Provides a mild, savory base without the harshness of raw garlic, which can be overpowering in a salad that’s been sitting in the fridge for a while.
• Albacore tuna has a milder flavor with a meatier texture than a piece of light tuna, making it a better choice for a pasta salad where you want the tuna to be present. Drain it well before adding so it doesn’t dilute the dressing.
• Celery adds crunch and cooling freshness. Cut it small so you get a little bit of each bite; about the size of a pea.
• Red onion gives salads a bit of sharpness and color. Use shallots instead if that’s what you have.
• Frozen peas: Peas are little treats that add both protein and fiber. They don’t need to be cooked, just defrost and drain if needed.
• Shredded carrots adds sweetness, color and crunch. To save time, use pre-shredded carrots.

How to make tuna pasta salad

Assembling this salad is a fairly simple process, but there is one detail that should not be overlooked: a 30-minute rest in the refrigerator. This allows all the flavors to meld and allows the pasta to absorb the flavors of the other ingredients.

• Cook pasta. Bring a medium pot of water to a boil and season with a large pinch of kosher salt. Add 8 ounces of small pasta or pasta and cook according to package directions until al dente, 6 to 8 minutes. While the pasta is cooking, thaw 1 cup of frozen peas. Drain and rinse with cold water to cool the pasta a bit.
• Make a filling. Meanwhile, in a large bowl, combine 3/4 cup whole milk Greek yogurt, 2 teaspoons Dijon mustard, the zest of 1 lemon, about 1 tablespoon extra virgin olive oil, 1/2 teaspoon dried oregano, 1/2 to 1 teaspoon dried dill, 1/2 teaspoon garlic powder, and a large clove black pepper. Whisk until well combined.
• Mix the salad. Add the cooked pasta to the bowl with the dressing. Carefully drain 1 (7 oz.) can of albacore albacore water filled and add to pasta. Add 2 finely chopped celery stalks, 1/4 cup finely chopped red onion, peas, and 1/2 cup shredded carrots. Toss well to coat.
• Cool and serve. Cover the pasta and chill in the refrigerator for 30 minutes before serving.

Exchanges and replacements

• Swap the tuna. Canned salmon or skinless canned sardines work great in this recipe. You can also use shredded cooked (or canned) chicken.
• Play with vegetables. Cherry tomatoes, cucumber, chopped bell pepper or olives all make a wonderful addition or replacement. No frozen peas? Frozen shelled edamame work just as well.
• Change the shape of the paste. Small shells are my favorite, but ditalini, rotini or farfalle are all good. Just look for a shape with curves or ridges that can hold the bandage.
• Add some heat. A pinch of red pepper flakes or a little drizzle of your favorite hot sauce stirred into the dressing adds a welcome touch.
• Fresh greens instead of dried. If you have fresh dill or fresh oregano on hand, use them! Fresh herbs are always wonderful here – just use about three times as much as the recipe calls for.