Spicy Tuna Pasta Salad
Spicy Tuna Pasta Salad is an easy cold pasta salad to serve during grilling season or to bring to your next potluck. It’s perfect as a make-ahead side dish or lunch.
Equipment
- Mixing bowls
- Chef's knife
- Measuring spoons
- Box grater
Ingredients
- 1 lb rotini or fusilli pasta uncooked
- 2 5-ounce cans tuna drained
- 1 bell pepper diced (red preferred)
- 1 cup carrot grated
- 1 cup celery diced
- ½ cup red onion small-dice
- 1 cup Greek yogurt
- 1 cup mayonnaise
- 3 tablespoons sweet pickle relish
- 2-3 tablespoons sriracha or your favourite hot sauce (adjust amount to taste)
- 2 tablespoons apple cider vinegar
- 1 teaspoon sea salt or to taste
- ½ teaspoon black pepper
Instructions
- Cook pasta: Bring a large pot of water to a boil and cook the pasta according to package instructions until tender, about 10 minutes—you’ll see the noodles swell and feel firm but not stiff.
- Rinse pasta: Drain the hot water, then run cold water over the noodles until they’re cool. Shake off excess water thoroughly to prevent a watery dressing and sticky noodles.
- Whisk dressing: In a medium bowl stir together Greek yogurt, mayonnaise, relish, sriracha, apple cider vinegar, salt and pepper until smooth and evenly colored. Taste and tweak the seasoning or hot sauce to your liking.
- Combine ingredients: In a large bowl toss the pasta with tuna, bell pepper, carrot, celery and red onion. Pour in the dressing and stir gently until everything is well coated with the creamy mixture.
- Chill salad: Cover the bowl and refrigerate for at least an hour. Letting it rest gives the flavors time to blend, and you’ll serve it cold and refreshing.
Notes
- When the pasta feels sticky after cooking, rinse under cold water right after draining to stop cooking and remove starch that causes clumping.
- If water pools in the pasta after rinsing, allow it to drain thoroughly so no excess water dilutes the dressing flavors.
- When all ingredients are mixed, chill in the fridge for at least an hour so flavors blend evenly and the salad stays cold.
- If the dressing lacks spiciness, add more Sriracha above 3 tablespoons; to reduce heat, use less to suit your taste.
- If the dressing tastes bland start with 1 teaspoon sea salt then adjust to taste before tossing with pasta.