Twisted Tuna Pasta Salad
This is a quick and nutritious meal that's perfect for summer picnics, or as a light lunch.
Servings: 8
Ingredients
- 1 pound fusilli or rotini pasta
- 3 (4.5 ounce) cans tuna packed in water, drained
- 1 medium rib celery finely diced
- ½ cup finely diced red onion
- 12 ounces frozen peas thawed and drained
- 3 hard boiled eggs chopped
- ¾ cup mayonnaise
- 1 ½ tablespoons granulated sugar
- 1 ½ teaspoon freshly grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup freshly chopped flat-leaf parsley
- 1 ½ cups buttermilk
- 2 teaspoons kosher salt plus more to taste
- 2 teaspoons freshly ground black pepper plus more to taste
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain, rinse with cold water, and drain again thoroughly.
- In a large bowl, combine the pasta, tuna, celery, onion, peas, and chopped eggs; toss to combine.
- In a separate medium bowl, whisk together the mayonnaise, sugar, lemon zest, lemon juice, and parsley. Gradually stir in the buttermilk until combined. Add the salt and sugar and stir until combined. Pour the dressing over the pasta mixture and toss well to coat. Season with salt and pepper to taste. Serve immediately or cover and refrigerate for up to 3 days. Enjoy!
Nutrition
Calories: 517kcal | Carbohydrates: 55g | Protein: 26g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 107mg | Sodium: 931mg | Potassium: 456mg | Fiber: 5g | Sugar: 9g | Vitamin A: 553IU | Vitamin C: 19mg | Calcium: 103mg | Iron: 3mg
