Tuna Pasta Salad

This one is clearly a “cook once – use twice” meal. Earlier in the week, I made a Primavera-style pasta dish featuring fresh broccoli, asparagus and bow tie pasta in a lite and creamy, cheese sauce. I intentionally made too much pasta so I could “quick start” another recipe.

Here’s my tuna salad with a lemon, sour cream dressing. The dressing is punctuated with fresh chives and a sprinkle of paprika. The canned tuna is from my pantry. I had all the other ingredients on hand as a result of preparing other recipes.

This serves two as a side, or one as a main course for lunch or dinner.


  • 1.5 cups cooked bow-tie pasta

  • 2 celery stalks, diced

  • 1 dozen cherry tomatoes, quartered

  • 1 handful of thawed frozen peas

  • 1 can of solid, white tuna packed in water

  • 1 tablespoon fresh lemon juice

  • 1/3 cup sour cream

  • 1/2 teaspoon granulated sugar

  • 1 tablespoons fresh chives, finely chopped

  • A sprinkle or two of paprika

  • Salt and pepper to taste

  • Green leaf lettuce for garnish


  • Drain the tuna and separate into small pieces.
  • Place the pasta, peas, tomatoes and celery in a bowl.
  • Mix together the lemon juice, sugar and sour cream until smooth.
  • Combine the pasta, tuna, peas, tomatoes and celery with the sour cream mixture. Give a good stir and let it rest for a moment while the pasta absorbs the dressing.
  • Place the lettuce in the bottom of a shallow bowl. Scoop the pasta and tuna mixture onto the bed of lettuce.
  • Salt and pepper to taste. Sprinkle on a bit of paprika and enjoy.