If you’re trying to keep some options of pantry friendly lunches in mind, tuna pasta salad should be at the top of the list!Jump to Recipe
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In these crazy times, it’s hard to think through meal options that are both healthy and can be mostly or entirely pantry-based. So today I’m sharing my favorite easy lunch that’s simple, healthy, and easy to make with pantry items!
So let’s get this out of the way: this isn’t the most beautiful of meals. You’re not getting serious color from your plate when you eat this.
I know some of y’all out there don’t love canned tuna. It’s no filet mignon, for sure. But in the category of shelf-stable meat products, it’s far and away the best option. I’ve always kept a few cans in the pantry for when I can’t think of an easy lunch option.
Canned tuna also cheap and easy to keep on hand indefinitely, AKA perfect for stocking your pantry to minimize grocery runs right now during coronavirus social distance/quarantine.
Even before quarantine food was a thing, I would make a bit batch of this and eat it for lunch all week long. It’s flavorful, it’s healthy, it’s easy. It also doesn’t leave you feeling too heavy afterward, perfect for an afternoon of working remotely or entertaining your kids!
Side note: one of my favorite things about living in Italy is that there are hundreds of types of pasta noodles! Traditionally, each is for one specific sauce. Here, I like a small noodle to get a good balance of flavors in each bite!
Here I’ve used some Greek yogurt and some mayo. The addition of mayonnaise balances the tartness of the Greek yogurt, but the reality is that you could do 100% one or the other if that’s what you like.
This recipe is a bit of a choose your own adventure. Feel free to ignore my measurements and add what you like in your own ratios. If you do, let the pasta cool partially to make sure the pasta doesn’t absorb too much of the mayo and leave you with a greasy lunch.
If you want a truly pantry-only dish, skip the celery and use only mayo. That being said, I like it with them both – we still have our fridges, after all.
Tuna Pasta Salad
- 250 grams short pasta like macaroni or farfallini
- 3-4 stalks celery
- 24 oz canned tuna drained
- 1 Tbsp spicy mustard
- 1 Tbsp mayonnaise
- 3 Tbsp Greek yogurt plain
- 6 Tbsp pickle relish
- salt & pepper to taste
- Cook the pasta according to the instructions.
- Drain the tuna and pickle relish, and dice the celery.
- In a large bowl, combine all ingredients. Stir well and refrigerate. Serve cold.