Easy Tuna Pasta Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces dry protein pasta
02 -
2 5-ounce cans albacore tuna in water
03 -
1 15.5-ounce can of white kidney beans, drained
04 -
4 large hard-boiled eggs
05 -
2 scallions, thinly sliced
06 -
1 cup frozen peas
→ Sauce Ingredients
07 -
1 cup whole milk cottage cheese
08 -
1/2 cup mayonnaise
09 -
2-4 tablespoons red wine vinegar
10 -
2 teaspoons Dijon mustard
11 -
1 teaspoon dried dill
12 -
1 teaspoon garlic powder
13 -
1 teaspoon onion powder
14 -
1/2 teaspoon black pepper
15 -
Salt to taste
# Instructions:
01 -
Add the cottage cheese, mayonnaise, Dijon mustard, 2 tablespoons of red wine vinegar, and all seasonings to a food processor or blender. Blend until completely smooth, scraping down the sides as needed. Transfer the sauce into a large mixing bowl.
02 -
Cook the pasta according to the package instructions. While the pasta cooks, proceed with preparing the other components.
03 -
Add the tuna, along with its juice, to the bowl with the sauce. Use a fork to break up any large chunks. Rinse the peas under hot water, drain well, and add them to the bowl. Rinse and drain the beans, then add them to the bowl. Chop the hard-boiled eggs and add them to the mixture. Stir in the scallions and mix thoroughly.
04 -
Once the pasta is fully cooked, rinse it with cold water to stop the cooking process and drain well. Gently fold the pasta into the salad mixture until well combined. Taste and adjust seasoning with salt and pepper, and add more vinegar if desired.
# Notes:
01 -
For a more vibrant flavor, consider adding extra red wine vinegar to enhance the dressing's acidity.
02 -
Avoid cooking the pasta al dente for pasta salad, as it will firm up when chilled.