High in protein and absolutely delicious, this tuna and corn pasta salad is so easy to make. Tossed in a tasty cottage cheese dressing with pickles and fresh lemon, tomatoes, green onions and fresh chives. So good!
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Why you'll love this recipe
- So delicious and comforting. Pasta salad is always a fun comfort food, and if you love tuna or tuna casserole, you'll love this recipe. It was an accidental combination I made with leftovers in my fridge and loved it so much, I had to share it!
- This tuna and corn pasta salad is a healthier, low-fat and high protein recipe like my other popular tuna salad. The dressing is made with cottage cheese which I love adding to recipes for the extra protein like in my frittata recipe, mashed potatoes and egg salad.
- It's a fun recipe to make for a potluck, and meal-prep. You can add a little more mayo or cottage cheese in the leftovers if needed as the pasta might absorb the dressing.
Key Ingredients And Variations
- Canned Tuna: in water preferred over oil. I use a mix of albacore and chunk light because the texture is a little different. You can use any canned tuna you prefer.
- Pasta: I found some mini farfalle which are perfect for this salad, but you can use any kind of short pasta like rotini (tricolor would be really good), macaroni, penne. I'd stay away from spaghetti as long pasta are not great for pasta salad. You can use gluten-free pasta or pasta alternative made with lentils or chickpea for example.
- Canned corn: drained.
- Cottage cheese: secret ingredient! it adds extra protein and creaminess. I prefer to use low-fat but you can use any kind you enjoy. Could be replaced with plain greek yogurt.
- Diced pickles: the crunch, the acidity are a great addition to this salad. Use dill pickle or cornichons but not sweet pickles.
- Dijon and mayonnaise: you don't need a lot but they add a great flavor.
- Veggies and fresh herbs: tomatoes, green onions and fresh chives. You could use red onion, cucumber, spinach, bell pepper, this tuna pasta salad is very versatile.
- Fresh lemon: use fresh lemon for the best taste. Bottled lemon is fine in a pinch but fresh lemon has a better flavor. The acidity of the lemon balances this salad.
How to make this tuna corn pasta salad
- Chop the tomatoes, green onions and dice the pickles.
Cook the pasta per package instructions.
In a large bowl stir together cottage cheese, mayonnaise, Dijon mustard, fresh lemon juice, salt and pepper.
Stir in the diced pickles and tuna.
Add corn, chopped tomatoes, green onions and chives.
Add the cold cooked pasta.
Stir everything, adjust salt and pepper, serve and enjoy!
More Pasta Recipes
If you love pasta check these out!
Tips
- Don't overcook the pasta, al dente is best so they don't get mushy.
- This salad is best cold, so make sure to let the pasta cool completely and you can chill the salad before serving.
- Add extra crunchy veggies if you wish, bell pepper, celery, red onion for example would be really good in this recipe.
- Leftovers can be store refrigerated in an airtight container for up to 3 days.
Frequently Asked Questions
Yes, absolutely. You can grill or boil fresh corn, if you use frozen, make sure it's thawed and drained before adding to the salad.
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Tuna and Corn Pasta Salad
Equipment
- pot
Ingredients
- 6 cups cooked pasta short pasta like farfalle or rotini. I used mini farfalle
- 1 cup low-fat cottage cheese
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 3-4 tablespoons fresh lemon juice more or less to taste
- 3 pickles about ⅓ cup finely chopped
- 3 cans 5-oz tuna albacore or chunk light or both, in water, drained
- 1 can 15-oz corn drained
- 1 cup cherry tomatoes cut in half or quarters
- 3-4 green onions finely sliced
- 2 tablespoons finely chopped chives
- salt
- black pepper
Instructions
- Cook the pasta per package instructions. Drain in a colander, rinse the pasta under cold water while stirring to prevent pasta to stick together (you can add a drizzle of olive oil too). Set aside to cool completely.Dice the pickle, chop tomatoes and green onions.
- In a large bowl stir together cottage cheese, mayonnaise, Dijon mustard, fresh lemon juice, salt and pepper.
- Stir in the tuna and diced pickles.
- Add corn, chopped tomatoes and green onions, chives and stir.
- Add cold pasta. Stir everything together gently with spatula, adjust salt, pepper, and lemon juice if needed, serve and enjoy!
Notes
- Pasta: if you find that the pasta are sticking together after draining, drizzle a little olive oil over and stir well.
- Tuna: I like to mix albacore and chunk light together for this recipe.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
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