I check out tons of blogs on a daily basis, both for enjoyment, and to get recipe inspiration. You can see the blogs I follow regularly under my Blogs I Follow Tab at the top of the page.

In my blog surfing, I often come across blogs I’ve never seen before that I absolutely love. Anyway, the other day I was doing my reading and stumbled upon a blog called Pass the Sushi and was immediately drawn to the Creamy Chicken and Pasta Salad recipe she had posted that she got from Food Network Magazine.


For some reason when I looked at it, I immediately got a craving for a tuna noodle pasta salad. I guess that’s the last time I’ve had small noodles like she used in a pasta salad. Also, I’m not a huge fan of chicken, or cooking it, so I thought canned tuna was the perfect alternative. 

I slightly altered the recipe to make it a little more tangy, and it totally hit the spot! It’s perfect for these hot summer nights when you just want something cold to eat.


Tuna Pasta Salad
Adapted Food Network magazine

Print this recipe!

Serves 5-7

Ingredients:

10 ounces tubetti or other small tube-shaped pasta1 1/4 cups 2% Greek yogurt (or mix of 2% and 0%)
1/2 cup light mayo
1/4 cup water
2 tsp apple cider vinegar
2 Tbsp dijon mustard
1/2 cup chopped fresh dill
1 Tbs chopped fresh chives or scallions
2 tsp salt
2 5-oz cans chunk light tuna in water, drained
2 stalks celery, finely chopped
1 English cucumber, quartered lengthwise, then each piece halved lengthwise again (i.e. cut into 1/8ths), then seeded and diced
Freshly ground black pepper
8 cups mesclun greens
1/3 cup dried cranberries

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.

Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives, and salt in a medium bowl. Add the celery and cucumber to the dressing and gently stir to combine. Dump in the drained tuna, breaking up if there are big chunks, and stir to combine

Shake the excess water from the pasta and add it to the tuna salad. Season with pepper and toss. Serve over greens with cranberries sprinkled on top.

12 Comments

  1. I love all the flavors at play and how creamy it is. I love finding new blogs too.

  2. Looks delicious. Interesting that it includes apple cider vinegar, I love it and I rarely see recipes that use it

  3. Tuna is a perfect alternative! Love that it is served over greens rather than just serving it as pasta alone. AND the cranberry topper! Looks great!

    • Tuna was soo good in it…and cheap…and easy. I actually stirred some cranberries in, and added more on top. Prob not as healthy that was but very tasty :)

  4. Mmm this looks delicious! So colorful and creamy. Yup, my mouth is watering. :)

  5. i grew up eating tuna salad, it was my favorite salad/sandwich! :). never thought about adding pasta to it, but i’m sure it was gobbled up in seconds :D

  6. Yummy!! This pasta salad looks great! We always have tuna salad but I have never tried adding pasta to it…sounds great! :)

    • Thanks! I used to have tuna all the time too and I’m not sure why I think that I’ve had pasta in it before since I can’t remember for the life of me where that was…but I highly recommend it!

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