Tuna and Corn Pasta Salad

This is a picture of a large bowl filled with tuna corn pasta salad.

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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!

Prep Time15

Total Time25

Course: Main Course, Salad

Cuisine: American

Servings: servings

Calories: 386.1kcal

Author: Priscilla Lawrence

Equipment

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.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition