Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 15 reviews

This refreshing and protein-packed pasta salad combines protein pasta, tuna, cannellini beans, hard-boiled eggs, and peas with a creamy, tangy dressing made from cottage cheese, mayonnaise, Dijon mustard, and red wine vinegar. It’s a perfect make-ahead dish for picnics, lunches, or light dinners, offering a delicious balance of flavors and textures in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Pasta and Protein

  • 8 ounces dry protein pasta
  • 2 (5-ounce) cans albacore tuna in water
  • 1 (15.5-ounce) can Cannellini beans, drained
  • 4 large hard-boiled eggs
  • 1 cup frozen peas
  • 2 scallions, thinly sliced

Dressing

  • 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. Make the Sauce: Add the cottage cheese, mayonnaise, Dijon mustard, 2 tablespoons of red wine vinegar, and all seasonings (dried dill, garlic powder, onion powder, black pepper, and salt) to a small food processor or blender.
  2. Blend Sauce: Blend until the mixture is completely smooth, scraping down the sides if necessary to ensure everything is fully combined.
  3. Transfer Sauce: Pour the smooth sauce into a large mixing bowl where the salad will be assembled.
  4. Cook Pasta: Prepare the protein pasta according to the package instructions. While the pasta cooks, continue preparing the other ingredients.
  5. Add Tuna: Add both cans of albacore tuna, including the juice, into the bowl with the sauce. Break up any large chunks of tuna using a fork for even distribution.
  6. Prepare Peas: Rinse the frozen peas under hot water, drain thoroughly, and add them to the bowl.
  7. Add Beans: Rinse and drain the cannellini beans and add them to the sauce mixture in the bowl.
  8. Chop Eggs: Peel and chop the hard-boiled eggs into bite-sized pieces, then add them to the bowl.
  9. Add Scallions and Mix: Add the thinly sliced scallions to the bowl and mix well to combine all ingredients thoroughly.
  10. Drain Pasta: Once cooked, rinse the pasta under cold water to halt cooking and drain well to remove excess water.
  11. Combine Pasta and Salad: Add the drained pasta to the bowl and gently stir to combine everything evenly without breaking up ingredients.
  12. Season to Taste: Taste the salad and adjust salt, black pepper, and additional red wine vinegar as needed to balance the flavors before serving.

Notes

  • Using protein pasta adds extra protein and makes this salad more filling.
  • Chilling the peas briefly in hot water softens them without overcooking.
  • This salad can be made a few hours ahead and refrigerated to let flavors meld.
  • Adjust the amount of vinegar depending on your preferred tanginess level.
  • For a dairy-free version, substitute cottage cheese with a plant-based alternative.
  • Hard-boiled eggs add extra nutrients and texture; for vegan variation, omit eggs and tuna and increase beans.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Blending
  • Cuisine: American
  • Diet: Low Fat

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