My Favorite Tuna Pasta Salad

Ingredients

• 4 oz Chickpea Pasta (dry, uncooked)
• 1 can Canned Tuna in Water (5‑oz can, drained)
• 1/2 cup Celery (finely diced)
• 1/4 cup Red Onion (finely diced)
• 1/2 cup Bell Pepper (any color, diced)
• 1 Jalapeño (seeded and minced)
• 2 tbsp Mayonnaise (regular or light)
• 2 tbsp Greek Yogurt (plain, full‑fat or low‑fat)
• 1/4 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 1/4 tsp Garlic Powder
• 1/4 tsp Dried Parsley
• 1/4 tsp Onion Powder
• 1/4 tsp Paprika
• 1/4 tsp Oregano

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil, add the chickpea pasta, and cook according to package directions until al dente, usually 7‑9 minutes.

   Time: PT10M

   Temperature: 212°F

2. Drain and Cool

   Drain the pasta in a colander and rinse briefly with cold water to stop cooking. Transfer to a large mixing bowl and let cool for 2‑3 minutes.

   Time: PT3M

3. Prep the Vegetables

   While the pasta cooks, dice celery, red onion, bell pepper, and mince the seeded jalapeño. Add all diced vegetables to the bowl with the cooled pasta.

   Time: PT5M

4. Add Tuna

   Open the canned tuna, drain well, and flake it into the bowl with the pasta and veggies.

   Time: PT1M

5. Make the Dressing

   In a small side bowl, whisk together equal parts mayonnaise and Greek yogurt (2 tbsp each). Stir in salt, pepper, garlic powder, dried parsley, onion powder, paprika, and oregano.

   Time: PT2M

6. Combine and Toss

   Pour the dressing over the pasta mixture. Toss gently until everything is evenly coated.

   Time: PT2M

7. Final Seasoning and Serve

   Taste once more and adjust salt or pepper if needed. Serve immediately or chill for up to 1 hour for a colder salad.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

35 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chickpea Pasta: whole wheat pasta, gluten‑free pasta
• Instead of Canned Tuna in Water: canned salmon, cooked shredded chicken
• Instead of Celery: fennel, cucumber
• Instead of Red Onion: white onion, shallots
• Instead of Bell Pepper: pimiento, roasted red pepper strips
• Instead of Jalapeño: serrano pepper, red pepper flakes
• Instead of Mayonnaise: vegan mayo, sour cream
• Instead of Greek Yogurt: regular yogurt, buttermilk
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Garlic Powder: fresh minced garlic (1/2 clove)
• Instead of Dried Parsley: fresh parsley, chopped
• Instead of Onion Powder: finely minced raw onion (1 tsp)
• Instead of Paprika: smoked paprika
• Instead of Oregano: Italian seasoning

Equipment Needed

• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Wooden Spoon or Spatula
• Measuring Spoons

Critical Steps — Do Not Skip

• Cook the pasta al dente and cool it quickly to prevent sogginess.
• Season the dressing before mixing so flavors are balanced.
• Toss gently to keep the pasta from breaking.

Chef Tips from the Video

• Toast the chickpea pasta in a dry skillet for 2 minutes before boiling for a nuttier flavor.
• Use fresh herbs like chopped cilantro or basil instead of dried parsley for extra freshness.
• Add a teaspoon of Dijon mustard to the dressing for a subtle tang.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture of pasta changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours; keep chilled after that.

Make-Ahead Tips

• Prepare the dressing a day ahead and store in the fridge; combine with pasta just before serving.
• Chop vegetables in advance and keep them in a sealed container with a damp paper towel to stay crisp.

Frequently Asked Questions