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Protein Pasta Salad with Tuna, Beans, and Hard-Boiled Eggs Recipe

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3.9 from 8 reviews

This refreshing and protein-packed pasta salad combines albacore tuna, cannellini beans, hard-boiled eggs, and a creamy cottage cheese-based dressing with fresh scallions and peas. Perfect for a quick lunch or picnic, it offers a balanced and flavorful meal that comes together in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

For the Pasta

  • 8 ounces dry protein pasta

For the Salad

  • 2 (5-ounce) cans albacore tuna in water
  • 1 (15.5-ounce) can Cannellini beans, drained
  • 4 large hard-boiled eggs, chopped
  • 2 scallions, thinly sliced
  • 1 cup frozen peas, rinsed and drained

For the Sauce

  • 1 cup whole milk cottage cheese
  • 1/2 cup mayonnaise (we use Duke’s)
  • 2-4 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • Salt, to taste

Instructions

  1. Prepare the Sauce: In a small food processor or blender, combine the cottage cheese, mayonnaise, Dijon mustard, 2 tablespoons of red wine vinegar, dried dill, garlic powder, onion powder, black pepper, and salt. Blend until completely smooth, scraping down the sides as needed. Transfer the sauce into a large mixing bowl.
  2. Cook the Pasta: Cook the protein pasta according to the package instructions until al dente. Once cooked, rinse the pasta under cold water to stop the cooking process and drain well.
  3. Assemble the Salad: Add both cans of tuna, including the juices, to the bowl with the sauce. Use a fork to break up any large chunks of tuna. Next, add the rinsed peas and drained cannellini beans. Then, add the chopped hard-boiled eggs and thinly sliced scallions. Mix the ingredients gently to combine.
  4. Add the Pasta: Add the cooled pasta to the bowl with the other ingredients. Gently stir everything together until well combined.
  5. Adjust Seasoning: Taste the salad and add extra salt, pepper, or additional red wine vinegar (up to 4 tablespoons) as desired to balance the flavors.

Notes

  • Using protein-enriched pasta adds extra nutrition and makes the salad more filling.
  • Rinsing the pasta with cold water after cooking prevents it from sticking and stops further cooking.
  • The sauce can be made ahead and stored in the refrigerator for up to 2 days.
  • This salad can be served chilled and keeps well in the fridge for up to 3 days.
  • Adjust the amount of red wine vinegar depending on your preference for tanginess.
  • For a lighter option, substitute mayonnaise with Greek yogurt.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Blending
  • Cuisine: American

Find it online: https://yourdailycook.com/protein-pasta-salad-with-tuna-beans-and-hard-boiled-eggs-recipe-2/