Tuna Pasta Salad
This loaded tuna pasta salad is creamy, protein-packed, and full of crunch — tricolor rotini, albacore tuna, eggs, and a tangy dressing. Great for meal prep.
Servings: 8 servings
Ingredients
- 12 oz tricolor rotini
- 4 cans albacore tuna drained well
- 4 hard-boiled eggs chopped
- ½ cup red bell pepper diced
- ½ cup celery diced
- ½ cup red onion diced
- ¼ cup pickled Fresno chilies chopped
- Fresh dill and parsley chopped
- 1 cup mayonnaise
- ¼ cup relish
- 1-2 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Juice of ½ lemon
- AP Seasoning Cajun Seasoning, and Old Bay, to taste
- Salt and pepper to taste
Instructions
- Cook rotini in salted water until al dente. Drain, rinse cold, and toss with a little oil.
- Hard-boil the eggs, peel, and chop.
- Whisk mayo, relish, Dijon, apple cider vinegar, sugar, lemon juice, and seasonings into a dressing. Taste and adjust.
- Drain and flake the tuna; dice the vegetables; chop the Fresnos and herbs.
- Fold cooled pasta, tuna, eggs, vegetables, Fresnos, and most of the herbs into the dressing.
- Chill at least 30 minutes. Garnish with reserved herbs and serve cold.
Notes
Drain the tuna well so the salad isn't watery. Season the dressing before combining; acid (ACV, lemon, Dijon) is key. Keeps 3–4 days refrigerated; better the next day.
