Save
I wanted to find a tasty lunch that hits the spot and is good for you, so I came up with this rich tuna and noodle salad. Every forkful mixes soft noodles, tender tuna, and snappy veggies, all tossed with a zingy, creamy sauce that’ll have you reaching for seconds.
When I made this again last week for lunch, I remembered why I keep coming back to it. That creamy sauce sticks to every noodle, the veggies snap with every bite, and it just feels like comfort food that won’t make you sluggish.
Essential Must-Haves
- Fresh Veggies: Add bell peppers and cucumbers for crunch and color
- Dressing Base: A mix of light mayo and sour cream keeps it light and smooth
- Pasta: Use small noodles—they grab onto all the sauce
- Tuna: Grab some tasty canned tuna for an easy boost of protein
Save
Building Your Salad
- Final Assembly:
- Stir everything together gently so each piece is coated but nothing gets smashed. Chill it for a few minutes—this is when the flavors really come together.
- Veggie Prep:
- Chop all your veggies into small, bite-sized pieces. Don’t stress about exact veggies—just use up whatever you have, especially that sad bell pepper hiding in the back of the fridge.
- Creamy Sauce:
- Mix your mayo and sour cream in a big bowl until it’s smooth, then add a little lemon and a spoonful of mustard. Don’t skimp on salt and pepper; the noodles soak up a lot of flavor here.
- Pasta:
- Boil noodles in salty water until they’re just right—not mushy. Rinse quickly under cold water so they don’t clump together; trust me, it makes all the difference.
My kid started packing this for school, and now all her friends are begging for a swap. It’s that awesome creamy-and-crunchy combo that even the pickiest eaters can’t resist.
Switch It Up
If I’m after extra protein, I’ll use Greek yogurt instead of sour cream. I’ll sub in salmon for tuna or toss in chickpeas for a meatless version. Every swap gives it a different vibe.
Super Fresh and Easy
Stash leftovers in airtight containers—they stay good for three days. It actually tastes even better as it sits. Give it a stir, and if it’s looking a little dry, a squeeze of lemon wakes it all up.
Save
My mom would always pack cold noodle salads when we went to the beach. This dish takes me right back, but these days it’s my go-to for getting through non-stop afternoons.
Common Questions Answered
- Is there a gluten-free option?
- For sure! Use whatever gluten-free noodles you like. Just watch the cooking time.
- How do I keep noodles from getting soggy?
- Stop cooking them as soon as they’re firm then run them under cold water. They’ll soak up some dressing, so don’t overcook.
- Does it work for meal prep?
- Definitely! It’ll hold up for three days in the fridge, and actually gets tastier overnight.
- What if it dries out after sitting?
- Mix in your saved dressing or splash in some lemon juice for extra moisture.
This tuna pasta bowl is more than just another meal in my kitchen—it’s how I make busy days easier without giving up flavor. It’s perfect for packing in a lunchbox, serving on a picnic, or when I want a fast dinner that’s still hearty. Every bite brings together protein-filled tuna, just-right noodles, and crisp veggies for a truly satisfying meal. Hope you enjoy it as much as I do whenever you need something quick and good.