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Affordable Tuna Pasta Salad

A quick and budget-friendly pasta salad packed with protein and flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 8 oz elbow macaroni or any pasta of your choice
  • 1 can tuna drained, preferably in water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 0.5 cup red onion finely chopped
  • 0.5 cup mayonnaise or Greek yogurt for a healthier option
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp dried dill or fresh if available
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente.
  • While the pasta is cooking, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, and finely chopping the red onion.
  • In a large mixing bowl, combine the drained tuna, mayonnaise, lemon juice, dried dill, salt, and black pepper. Mix well until smooth.
  • Once the pasta is cooked, drain it and rinse under cold water to stop the cooking process. Allow it to cool for a few minutes.
  • Add the cooled pasta to the bowl with the tuna mixture, then fold in the prepared vegetables gently until everything is well combined.
  • Taste and adjust seasoning if necessary. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.

Notes

This salad can be stored in an airtight container in the refrigerator for up to 3 days. Great for meal prep or as a side dish for picnics.