This japanese tuna pasta salad is a fun twist on classic pasta salads. With its creamy Kewpie mayonnaise dressing and fresh veggies, it’s something that can please just about anyone at the table.
This recipe solves the issue of bland pasta salads, saves time for busy days, and offers a unique twist on traditional pasta dishes.
Sometimes, coming up with quick and tasty meal ideas can feel overwhelming. I know that struggle all too well, especially on busy days. This recipe solves that problem by being ready in just 15 minutes, giving you more time to focus on other things.
I love how easy this recipe is. You just cook the spaghetti, mix the dressing, chop a few veggies, and you’re all set! It’s light yet satisfying, a great choice for a side dish or a simple light meal in the warm weather.
If you want something fresh alongside, try making this too: Refreshing Caprese Pasta Salad. It pairs nicely with the tuna salad for a colorful spread!
Why You Will Love This Recipe
- Unique Flavor , The creamy Kewpie mayonnaise adds a savory, slightly tangy twist that makes this pasta salad stand out from the usual bland options.
- Fun Texture , Using spaghetti instead of traditional pasta gives it a different chewiness that’s surprisingly delightful and keeps each bite interesting.
- Quick Prep , With just 15 minutes from start to finish, this dish is a lifesaver for busy days when you need something easy yet satisfying.
- Easy Storage , It keeps well for 2-3 days in the fridge, making it a great option for bento boxes or meal prep for the week.
Ingredient Notes
- Spaghetti: This is the base of our salad, giving it that signature pasta vibe. If you’re in the mood for something different, macaroni works just as well!
- Kewpie mayonnaise: It’s the star of the show, adding a creamy, rich texture. If you can’t find it, regular mayonnaise will do the trick, but it won’t be the same!
- Dijon mustard: Just a little bit of this adds a nice tangy kick to balance the creamy mayo. You could swap it out for yellow mustard if that’s what you have on hand.
- Leg ham: The ham adds a savory touch and protein to the dish. If you’re looking to mix it up, salami can bring a different flavor profile that works nicely!
- Cucumber: Fresh cucumber gives a nice crunch and brightens up the dish. Just be sure to slice it thin for easy eating and enjoy that freshness it brings.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta sticks after cooking, ensure enough salted water is used and stir occasionally while boiling.
- When your dressing is thicker than desired, a tablespoon of milk can help create a smoother consistency.
- If the salad is lacking flavor, increasing the amounts of salt and pepper can significantly boost taste.
- For a pop of color and sweetness, consider adding corn kernels or julienned carrots to the salad.
- When serving, using dark plates can elevate the overall presentation of your salad.
Serving Suggestions
- Serve Japanese pasta salad with grilled chicken for a hearty lunch. Include it alongside Tonkatsu or other Western-style dishes.
- This salad fits well in a bento box alongside seasonal fruit. It can enhance quick meals or picnics and barbecues.
- Pair this salad with a drizzle of sesame dressing for added flavor. A sprinkle of toasted sesame seeds also adds an appealing finish.
Storage Guidelines
- To keep your japanese pasta salad fresh, follow these storage tips:
- Refrigeration: Place the salad in an airtight container in the fridge for up to 3 days. Keep it sealed tightly.
- Freezing: Wrap portions in plastic wrap then place in a freezer bag. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
- Lunchbox Prep: Pack the salad in an airtight container with a cold pack, then store in a lunchbox for up to 6 hours.
Recipe Variations
- You can use macaroni instead of spaghetti, providing a different texture while maintaining the overall flavor of the dish.
- Add 1 tbsp rice vinegar and 1 tsp soy sauce for an Asian-inspired tang that complements the creaminess.
- Either salami or turkey slices work well in place of leg ham, adding unique flavors to the salad.
- If making a larger batch, increase the spaghetti to 200g and adjust the mayonnaise to 6 tbsp for a perfect ratio.
Did you make this recipe? Scroll down to leave a star rating and review!
Japanese Pasta Salad (Spaghetti Salad)
A delicious and refreshing pasta salad with a unique Japanese twist, perfect for a light meal or side dish.
Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk
- Serving dish
Ingredients
- 100 g spaghetti broken in halves
- 2 tsp vinegar
- 25 g leg ham slices cut to 1cm/3/8″ square
- 40 g cucumber thinly sliced
- 20 g onion thinly sliced
- 3 tbsp Kewpie mayonnaise
- 2 tsp Dijon mustard
- 1 tbsp milk more or less, optional
- a couple of lettuce leaves optional
Instructions
- Start by boiling the spaghetti in a large pot of salted water until it’s al dente and slightly firm to the bite. You will know it is ready when it is tender but still has a little resistance. Be careful not to overcook it, or it will get mushy. This should take around 8 minutes.
- Once the spaghetti is cooked, rinse the pasta under cold water to stop the cooking process. This also helps remove extra starch, which can make it sticky. Ensure to drain it well so your salad does not turn watery.
- Slice the cucumber and onion thinly for perfect crunch. Thin cuts will provide good texture in the salad. If they are too thick, they may overpower the dressing and other flavors.
- In a mixing bowl, whisk together Kewpie mayonnaise, Dijon mustard, and a splash of milk. The mixture should be smooth and creamy, with a hint of tang from the mustard. If it is too thick, add a bit more milk until the desired consistency is reached.
- Fold in the diced leg ham and sprinkle in a pinch of salt and pepper. The ham adds a nice savory touch, and seasoning will enhance the overall flavor. Adjust salt as needed.
- Gently toss the spaghetti with the veggies and dressing until everything is well coated. The pasta should shimmer with the creamy dressing. Avoid stirring too vigorously to prevent breaking the pasta.
- Let the salad chill in the fridge for a little while, allowing the flavors to meld. It is best served cool. Taste and adjust seasoning before serving if necessary.
Notes
Storage Tips: Keeps for 2-3 days in the fridge, making it perfect for bento boxes. Store in an airtight container.
Expert Tips: Ensure to use enough salted water while cooking the pasta and stir occasionally to avoid sticking. If the dressing is too thick, add a tablespoon of milk for a creamier consistency. Increase salt and pepper for more flavor if the salad seems bland.
Reheating Instructions: This salad is best served cold and does not require reheating.
Serving Suggestions: Pair with grilled chicken for a hearty lunch. Serve alongside Tonkatsu or other Western-style mains. Include it as part of a bento box with seasonal fruit.
Recipe Variations: You can use various shapes of macaroni as a substitute for spaghetti. Consider using salami or other types of ham in place of leg ham. For added crunch, consider adding shredded cabbage or chopped bell peppers to the mix. Mix in avocado for creaminess without added mayonnaise.
Ingredient Notes: Choose Kewpie mayonnaise for the unique dressing flavor, but be aware that using Western-style mayonnaise will alter the taste. For added sweetness and color, corn kernels or julienned carrots can be included. Thinly sliced vegetables like cucumber and onion will provide the best texture.
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