Creamy Tuna Quinoa Pasta Salad

This is the kind of salad I make when I want lunch sorted for the whole week. It is cold, it holds its crunch, and it tastes better on day two once the dressing has had time to soak into the little pasta shapes. Quinoa pasta is a good base here. It has a mild, slightly nutty flavor, and it stays firm when chilled, which regular pasta sometimes does not. Keep the water unsalted when you cook it, since the tuna and olives already bring plenty of salt to the bowl.

Tuna in a pouch is one of the most useful things in a pantry. It is ready to eat, it keeps for a long time unopened, and it flakes into the dressing without any fuss. Canned and pouch tuna are both fish that are commonly eaten as a lean source of protein, so this salad leans on that. The yogurt and light mayonnaise together give a creamy dressing without making it heavy, and the diced celery, carrot, and red pepper add a crisp snap that stands up well in the fridge.

A small tip from my own kitchen: rinse the quinoa pasta under cold water until it is truly cool before you add anything else. If it is still warm, the yogurt can turn thin and the whole bowl gets soft. Dice the onion finely, since a big chunk can overpower everything. If you like more bite, a few extra olives or a squeeze of lemon at the table works wonders.

Store the salad in a covered container in the fridge, and give it a stir before you eat it, because the dressing settles. It keeps well for a few days. If you have leftover cooked quinoa pasta, it makes a decent base for a fast lunch on its own with a little olive oil and herbs.

For something on the side, I like a plain handful of cherry tomatoes or a few cucumber rounds. If you want a lighter plate, pair it with a bowl of fresh fruit. You could also try Mediterranean Tuna Salad Lettuce Cups when you want something to serve in a different way, or Chickpea Tuna Salad with Lemon if you are cooking for someone who would rather have a bit more fiber in the mix.