Delicious Tuna Pasta Salad and no mayo is required to make this recipe. Only using pantry staples that you have already on hand, you have this no mayo pasta salad in 15 minutes on the table. Once you try it you will love this combination from plant based tuna, vegetables and pasta.
No mayo tuna pasta salad
Many people wonder: Does pasta salad contain mayo?
Well, it doesn’t have to! Here I tell you my preferred method how to make the best pasta salad without mayo.
For the pasta dressing, I use dairy free yogurt instead of mayo. Together with other ingredients it forms a creamy, satisfying dressing in no time.
Top Reasons to love this Tuna Pasta Salad
You don’t believe how fast it comes together in just 15 minutes.
What you get is a high protein pasta salad that actually tastes great.
If you need to, it’s super easy to make a double batch for meal prep.
Great for a quick weeknight dinner any time.
What you need for this Tuna Pasta recipe
What kind of pasta is best for pasta salad? For me, I generally prefer to use small pasta as base for the salad, such as penne or fusilli. But you can be sure that recipes work with your favorite. One thing I do recommend to make your Tuna Pasta Salad always great: cook your pasta al dente for an amazing bite.
The best vegetables for pasta salad are in my opinion fresh vegetables like celery, red onions and peas. here for a different interior of textures and textures and flavors at the same time.
For flavor and creaminess all what’s missing is the dressing. I use dairy free yogurt, mix it with olive oil and mustard, garlic, fresh dill and vinegar.
How to make Tuna Pasta Salad
Fill a large pot with salted water. Bring to a boil and cook your pasta according to the package directions. Make sure to cook the pasta al dente, and not too soft. Or if you have leftover pasta, you can totally skip this step.
Drain the liquid from tuna, set aside. Chop the red onions and celery. If necessary, cook the peas.
Prepare the pasta salad dressing
To a bowl, add yogurt, olive oil, dill, mustard, garlic, vinegar. Season with a pinch of salt and pepper.
In a large bowl, combine the pasta with tuna, the vegetables, and the dressing. Mix well and serve immediately or store for later.
Pro tips for this tuna salad recipe
If you chill your tuna pasta salad before serving, its flavors will be even better. The dressing really melts into the past salad.
As I said before cook your pasta al dente, because mushy and overcooked pasta makes a really unpleasant result.
Leftovers can be stored for around 3 days.
Other tuna recipes to try
Give this Tuna Pasta Salad a try and share it on Instagram or Facebook.
Enjoy, Florian!
Tuna Pasta Salad
Delicious Tuna Pasta Salad and no mayo is required to make this recipe. Only using pantry staples that you have already on hand, you have this no mayo pasta salad in 15 minutes on the table. Once you try it you will love this combination from plant based tuna, vegetables and pasta.
Ingredients
- 8 oz pasta, cooked
- 10 oz vegan tuna, drained
- 1/4 cup celery, finely chopped
- 1/2 cup peas
- 1/3 cup red onions, finely chopped
- 2 cups dairy free yogurt
- 2 cloves garlic, pressed
- 1/4 cup dill, chopped
- 2 Tbs olive oil
- 1 Tbs vinegar
- 2 tsp mustard
- salt, pepper to taste
Instructions
- Fill a large pot with salted water. Bring to a boil and cook your pasta according to the package directions. Make sure to cook the pasta al dente, and not too soft. Or if you have leftover pasta, you can totally skip this step.
- Drain the liquid from tuna, set aside.
- Chop the red onions and celery. If necessary, cook the peas.
- To a bowl, add yogurt, olive oil, dill, mustard, garlic, vinegar. Season with a pinch of salt and pepper.
- In a large bowl, combine the pasta with tuna, the vegetables, and the dressing. Mix well and serve immediately or store for later.
Notes
- If you chill your tuna pasta salad before serving, its flavors will be even better. The dressing really melts into the past salad.
- As I said before cook your pasta al dente, because mushy and overcooked pasta makes a really unpleasant result.
- Leftovers can be stored for around 3 days.
Nutrition Information:
Yield: 6 Serving Size: 1 cupAmount Per Serving: Calories: 230Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 199mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 21g