Tuna pasta salad
- Preparation 30 min
- Refrigeration 30 min
- Cooking 10 min
- Servings 4 to 6
- Freezing I do not suggest
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🥗 A reliable classic, any time of the year
Yes, this tuna pasta salad tastes like summer, but more importantly, it works all year long. It’s the kind of recipe you turn to when you want something fresh, filling, and easy, whether it’s a hot July evening or a rushed Tuesday night in the middle of winter. Simple ingredients, no fuss, and a result that always delivers.
⏱️ Perfect for busy weeknights and grab-and-go lunches
This is a go-to for quick weeknight dinners, lunches before heading out to activities with the kids, or make-ahead meals that wait patiently in the fridge. It comes together quickly, improves after chilling, and stays satisfying without feeling heavy. A true fridge staple you’ll be happy to come back to.
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🥶 Cool the pasta properly
Rinsing under cold water stops the cooking and gives the salad the right texture.
⏱️ Don’t skip the chill time
At least 30 minutes in the fridge allows the curry and dressing to fully coat every bite.
🥚 Firm hard-boiled eggs
Fully set eggs hold their shape better and keep the salad clean and structured.
🌿 Add herbs last
Stir in the parsley just before serving to preserve freshness and color.
🥗 Adjust before serving
If the salad has been chilled for a while, a small spoonful of dressing brings it back to life.
Ingrédients
- 400g de fusillis
- 2 tomates épépinées, coupées en petits dés
- 2 cannes (170g) de thon pâle émietté
- 3 oignons verts, tranchés finement
- 1 gros poivron vert, coupé en dés
- 3 oeufs cuits durs, coupés en dés
- 1/3 tasse (80 ml) de persil frais, haché
- 1/2 tasse (125 ml) de mayonnaise, ou plus au goût
- 1 c. à thé (5 ml) de poudre de cari, ou plus au goût
- Sel et poivre du moulin
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Preparation
- Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions. Drain, rinse thoroughly under cold water, and let drain well. Transfer the cooled pasta to a large salad bowl.
- Add the remaining ingredients, season with salt and pepper to taste and mix gently until well combined.Refrigerate for at least 30 minutes before serving so the flavors can develop.
Yes. It’s even better after a few hours in the fridge.
Yes. Canned salmon or shredded chicken work very well.
Absolutely. It travels well and stays delicious when served cold.
Cucumber, celery, or corn are great additions depending on what you have.
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