pasta tuna salad
This Pasta Tuna Salad is a refreshing and satisfying dish perfect for lunch or dinner. It combines protein-rich tuna with pasta and a variety of vegetables, all tossed in a light dressing. Quick to prepare, this salad is ideal for meal prep or serving at gatherings.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 2 cups pasta e.g., fusilli or penne
- 1 can tuna in water, drained 5 oz
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red onion finely chopped
- ¼ cup black olives sliced
- ¼ cup fresh parsley chopped
- ¼ cup mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- to taste salt
- to taste pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, drain the pasta in a colander and run cold water over it to stop the cooking process and cool it down.
- In a mixing bowl, combine the drained tuna, cherry tomatoes, cucumber, red onion, black olives, and parsley.
- In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, salt, and pepper. Adjust seasoning to taste.
- Add the cooled pasta to the mixing bowl with the vegetables and tuna. Pour the dressing over the salad and gently toss until everything is well coated.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.
Notes
For added flavor, consider mixing in some capers or swapping the mayonnaise for Greek yogurt.
This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Feel free to add more vegetables or herbs based on your preference, such as bell peppers, corn, or dill.