olive oil cold cream

CREAMY TUNA PASTA SALAD RECIPE

Here’s a quick, easy, and delicious recipe for a creamy tuna pasta salad with mayo! Packed with flavor and perfect for lunch, a light supper, or even a picnic, this cold salad is both healthy and satisfying. Follow my simple step-by-step guide to make this tasty dish!

INGREDIENTS

  • 3 cups dried fusilli pasta (you can swap this with farfalle, penne, or macaroni)
  • 14 oz canned tuna (drained, you can use tuna packed in brine or spring water)
  • ½ cup light mayonnaise (you can use full-fat mayo as an alternative)
  • ½ cup Greek yogurt
  • 1 ½ cups cucumber (chopped)
  • 1 tbsp rice wine vinegar
  • 1 tbsp capers (optional, or swap with kalamata olives—though they’re technically different, they work here)
  • 1 cup red bell peppers (chopped)
  • ¼ cup red onion (chopped, or substitute with chives, green onions, or shallots for a milder flavor)
  • 1 tbsp fresh dillweed (substitute with half the amount of dried dill)
  • Garlic salt, to taste
  • Black pepper, to taste
  • Red pepper flakes, to taste
  • Salt (for cooking pasta)

INSTRUCTIONS

  • Cook the pasta in salted boiling water according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
  • While the pasta is cooking, chop the cucumber, red bell peppers, and onion. Set aside. Drain the tuna and prepare the remaining ingredients.
  • In a large bowl, combine the cooled pasta, rice wine vinegar, garlic salt, red pepper flakes, and black pepper. Stir to combine.
  • Add the chopped red bell pepper, cucumber, onion, capers (or olives), and drained tuna. Mix well.
  • In a small bowl, whisk together the Greek yogurt, mayonnaise, and dill. Pour the dressing over the salad and toss everything together. Taste and adjust seasoning as needed.
  • Serve immediately, or chill in the fridge for up to 30 minutes to let the flavors meld together. Enjoy!

NOTES

  • Storage: This tuna pasta salad stays fresh in an airtight container in the fridge for up to 5 days. If it looks dry after storing, add more yogurt or mayonnaise to freshen it up.
  • Tips: Feel free to swap in any vegetables you like. Peas and sweetcorn are popular in tuna pasta salad and are a great option for picky eaters. Other veggies like tomatoes and celery also work well. If you’re not serving the salad immediately, make the dressing separately and add it just before serving to keep the pasta creamy longer.

NUTRITION

  • Calories: 261 kcal
  • Carbohydrates: 33g
  • Protein: 17g
  • Fat: 6g
  • Saturated Fat: 1g
  • Polyunsaturated Fat: 3g
  • Monounsaturated Fat: 1g
  • Trans Fat: 1g
  • Cholesterol: 23mg
  • Sodium: 349mg
  • Potassium: 337mg
  • Fiber: 2g
  • Sugar: 5g
  • Vitamin A: 1016 IU
  • Vitamin C: 40mg
  • Calcium: 50mg
  • Iron: 2mg

CREAMY VEGAN MUSHROOM STROGANOFF

This vegan mushroom stroganoff is the ultimate comfort food! Bursting with umami, rich flavor, and an irresistibly creamy texture, it’s so delicious you won’t believe it’s dairy-free and completely vegan.

INGREDIENTS

  • 3-4 tablespoons olive oil*, divided
  • 2 large leeks or 3 medium leeks
  • 20 ounces (560g) mixed mushrooms (see “Ingredient Rundown” for details)
  • 6 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme
  • Kosher salt
  • 1 1/2 cups vegetable broth
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon vegan Worcestershire sauce (optional)
  • 1/4 cup (~30g) all-purpose flour**
  • 1/2 cup (~120 ml) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 (13.5-ounce/400 ml) can full-fat coconut milk
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1 teaspoon paprika
  • 1/2 teaspoon Dijon or coarse-grain mustard
  • 12 ounces (340g) pasta of choice
  • 1/4 cup fresh dill, chopped
  • Freshly cracked black pepper, to taste

INSTRUCTIONS

  • Prepare the Mushrooms: Use a paper towel or clean kitchen cloth to wipe off any dirt. Depending on the mushroom type, slice them or tear them by hand (oyster and maitake are easier to tear).
  • Prepare the Leeks: Trim the dark green tops of the leeks, reserving them for broth if desired. Slice each leek lengthwise, then cut horizontally into thick slices. Leeks often contain a lot of dirt, so submerge the chopped pieces in a bowl of cold water, agitate with your hands to loosen dirt, and lift out the leeks with your hands or a slotted spoon. Pat them dry.
  • Cook the Mushrooms and Leeks (First Batch): In a large sauté pan with deep sides or a Dutch oven, heat 1 1/2 to 2 tablespoons olive oil over medium-high. When the oil is shimmering, add half the mushrooms and leeks. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are well-browned.
  • Add Aromatics: Lower the heat to medium, add half the garlic, half the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, until the mushrooms become crispy and fragrant. Transfer this batch to a plate or bowl.
  • Cook the Second Batch: Repeat with the remaining olive oil, mushrooms, leeks, garlic, thyme, and salt.
  • Make the Vegetable Broth Roux: While mushrooms are cooking, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour in a bowl until smooth and clump-free.
  • Deglaze the Pan: Pour the white wine into the pan with the cooked mushrooms and use a wooden spoon or spatula to scrape up any browned bits. Let the wine simmer for about 3 minutes until most of the alcohol evaporates.
  • Combine and Simmer the Sauce: Add the vegetable broth roux to the pan, whisking until smooth. Bring to a simmer, then add the coconut milk, tahini, nutritional yeast, 1/2 teaspoon kosher salt, and paprika. Simmer on medium-low for 10 minutes, until the sauce is thick and creamy.
  • Cook the Pasta: In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and keep warm.
  • Finish the Sauce and Serve: Stir the Dijon mustard into the sauce, then toss in the hot pasta and chopped dill. Mix well to coat.
  • Plate and Garnish: Serve the pasta in bowls, topping each with some of the crispy mushroom-leek mixture from the first batch and a sprinkle of fresh dill or parsley.

Notes

*If using a Dutch oven or ceramic pan, you may need extra oil. **For gluten-free instructions, refer to the “how to make this recipe gluten-free” section.