Ingredients
Pasta Salad
- 8 ounces (about 2 cups dry) Short pasta (rotini, fusilli, or shells)
- 1 tablespoon Fine sea salt (for pasta water)
- 2 cans (5 oz each) Canned tuna in water, drained well
- 3 large Boiled eggs, chopped
- 2 stalks (about ¾ cup) Celery, finely diced
- ¼ cup Red onion, very finely diced
- ½ cup Carrot, grated – 70 grams
- ½ cup Red bell pepper, finely diced – 75 grams
- 1 cup Cherry tomatoes, halved – 150 grams
- ¾ cup Sweet corn -100 grams
Dressing
- ⅓ cup Light mayonnaise -80 grams
- ½ cup Greek yogurt (plain) -120 grams
- 1 tablespoon Dijon mustard – 15 grams
- 2 tablespoons Fresh lemon juice – 30 milliliters
- 1 tablespoon Olive oil – 15 milliliters
- 1 Garlic clove, minced – 3 grams
- 2 tablespoons Fresh dill, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- ½ teaspoon (or to taste) Fine sea salt
- ⅓ teaspoon Freshly ground black pepper
Instructions
- Cook the pasta. Bring a large pot of water to a boil. Add the fine sea salt and cook the pasta until al dente, about 8–10 minutes. Drain and rinse briefly under cold water to cool, then let it drain very well.
- Prepare the vegetables. While the pasta cooks, finely dice the celery, red onion, and red bell pepper. Halve the cherry tomatoes and grate the carrot.
- Make the dressing. In a medium bowl, whisk together the light mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, olive oil, minced garlic, chopped fresh dill, chopped fresh parsley, fine sea salt, and freshly ground black pepper until smooth and creamy.
- Assemble the salad. Add the cooled pasta to a large mixing bowl along with the chopped boiled eggs, prepared vegetables, and sweet corn. Add the drained tuna, breaking it into medium chunks. Pour the dressing over all the ingredients.
- Mix gently. Fold the ingredients together gently until everything is evenly coated with the dressing without overmixing to maintain texture.
- Chill. Cover the salad and refrigerate for 20-30 minutes to allow the flavors to meld and the salad to chill.
- Serve. Before serving, taste and adjust seasoning with additional salt, freshly ground black pepper, or lemon juice if desired.
Notes
- The salad can be made a few hours ahead of time and refrigerated to enhance flavor absorption.
- Use short pasta shapes like rotini, fusilli, or shells as they hold the dressing well.
- Ensure to drain tuna thoroughly to avoid excess moisture in the salad.
- For a lighter version, reduce mayonnaise and increase Greek yogurt proportionally.
- Can be served chilled or at room temperature.
- Leftovers keep well refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch or Dinner
- Method: Boiling
- Cuisine: Western
- Diet: Low Fat
