Twisted Tuna Pasta Salad

serves 8 as a main course


1 pound fusilli or rotini pasta

3 (4.5 ounce) cans tuna packed in water, drained

1 medium rib celery, finely diced

1/2 cup finely diced red onion

12 ounces frozen peas, thawed and drained

3 hard boiled eggs, chopped

3/4 cup mayonnaise

1 1/2 Tablespoons granulated sugar

1 1/2 teaspoon freshly grated lemon zest

1 Tablespoon freshly squeezed lemon juice

1/4 cup freshly chopped flat-leaf parsley

1 1/2 cup buttermilk

2 teaspoons kosher salt, plus more to taste

2 teaspoons freshly ground black pepper, plus more to taste


Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook according to the package directions.  Drain, rinse with cold water, and drain again thoroughly.


In a large bowl, combine the pasta, tuna, celery, onion, peas, and chopped eggs; toss to combine.  In a separate medium bowl, whisk together the mayonnaise, sugar, lemon zest, lemon juice, and parsley.  Gradually stir in the buttermilk until combined.  Add the salt and sugar and stir until combined.  Pour the dressing over the pasta mixture and toss well to coat.  Season with salt and pepper to taste.  Serve immediately or cover and refrigerate for up to 3 days.  Enjoy! 


Printed from thegalleygourmet.net