Tuna Pasta Salad
Tuna pasta salad is a versatile, hearty dish that’s perfect for picnics, potlucks, or a simple family meal. This dish combines the nutritious benefits of tuna with the satisfying texture of pasta, creating a balanced meal that can be served cold, making it especially ideal for warm weather.
Ingredients
- 200g pasta (penne, fusilli, or bow-tie work well)
- 2 cans of tuna (in water or oil, drained)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup olives, pitted and sliced
- 1/2 cup corn (fresh or canned)
- 1/4 cup capers, drained
- 1/4 cup fresh parsley, chopped
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Optional add-ins: diced bell peppers, hard-boiled eggs, feta cheese, or avocado
Instructions
- Cook the Pasta: Start by cooking the pasta according to the package instructions. Be sure to cook it until al dente, as it will continue to absorb some moisture from the other ingredients once mixed. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Prepare the Tuna: While the pasta is cooking, drain the cans of tuna and flake the tuna into a large mixing bowl. Use a fork to break up any large chunks.
- Chop the Vegetables: Prepare the cherry tomatoes, cucumber, red onion, olives, and any other vegetables you wish to add. The vegetables should be bite-sized for easy mixing and eating.
- Mix the Dressing: In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Adjust the seasoning to taste. The Greek yogurt adds a tangy flavor and a creamy texture while keeping the dressing lighter than using mayonnaise alone.
- Combine Ingredients: Add the cooled pasta to the bowl with the tuna. Then, add the chopped vegetables, corn, capers, and parsley. Pour the dressing over the salad and toss everything together until well combined.
- Chill and Serve: For the best flavor, cover the bowl and let the salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together.
Tips for a Perfect Tuna Pasta Salad
- Choose Quality Tuna: The quality of tuna can significantly impact the taste of your salad. Opt for solid white albacore tuna for a firmer texture and a milder flavor.
- Add Fresh Herbs: Fresh herbs like parsley, dill, or basil can elevate the flavor profile of your salad.
- Experiment with Add-ins: Feel free to experiment with other add-ins based on your preferences and dietary restrictions. Bell peppers add sweetness and crunch, while avocado provides a creamy texture.
Tuna pasta salad is not only delicious but also highly customizable. It’s an excellent way to incorporate a variety of vegetables and lean protein into your diet. Whether you’re preparing it for a quick lunch, a side dish, or a main course, this salad is sure to please. Enjoy it as a refreshing, nutritious meal that’s easy to make and even easier to enjoy.
When you think of tuna pasta salad, you might imagine a heavy, mayo-laden dish with overcooked macaroni. But our lightened-up, brightened-up version is a refreshing departure from that image. Instead of relying on mayonnaise, we dress our salad with a vibrant lemon-herb vinaigrette, and we use al dente rotini for a perfect bite every time.
Ingredients
- Pasta: We use rotini for its ability to hold onto the dressing and other ingredients, ensuring every bite is full of flavor.
- Tuna: High-quality canned tuna packed in olive oil adds rich flavor and protein.
- Vegetables: A mix of cherry tomatoes, cucumber, red onion, and bell peppers brings color, crunch, and freshness.
- Herbs: Fresh parsley and dill brighten the salad and complement the lemon vinaigrette.
- Vinaigrette: A simple mix of lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper creates a zesty dressing that ties everything together.
Instructions
- Cook the Pasta: Start by cooking the rotini in salted water until it’s al dente. Drain and rinse it under cold water to stop the cooking process and cool the pasta quickly.
- Prepare the Vegetables: While the pasta cooks, chop the cherry tomatoes, cucumber, red onion, and bell peppers into bite-sized pieces. Finely chop the parsley and dill.
- Make the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Combine Ingredients: In a large mixing bowl, combine the cooked and cooled pasta, chopped vegetables, tuna (drained and flaked), and herbs. Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, taste and adjust the seasoning if needed.
Tips for Success
- Quality Ingredients: Use the best quality canned tuna you can find, as well as fresh, ripe vegetables and herbs.
- Al Dente Pasta: Make sure your pasta is cooked al dente to avoid a mushy texture in the final salad.
- Balancing Flavors: The acidity from the lemon juice and the sharpness of the Dijon mustard balance the richness of the tuna and olive oil. Adjust the amounts to suit your taste.
Variations
- Add-ins: Customize your salad with additional ingredients like capers, olives, or artichoke hearts.
- Protein Boost: Add a hard-boiled egg or some chickpeas for extra protein.
- Gluten-Free: Use your favorite gluten-free pasta to make this salad suitable for gluten-sensitive diets.
This lemon-herb tuna pasta salad is not only delicious but also nutritious and perfect for a light lunch or a picnic. It’s a modern twist on a classic dish that will leave you feeling satisfied and refreshed, without the heaviness of traditional mayo-based salads. Enjoy the bright, zesty flavors and the crisp textures in every bite!
Here’s a vibrant recipe for Tuna Pasta Salad that’s sure to impress with its fresh ingredients and lively flavors:
Ingredients:
- 8 ounces of pasta (penne or fusilli works well)
- 1 can (5 ounces) good-quality tuna packed in oil, drained
- 2 cups fresh arugula, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup pickled peppers, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tablespoons capers, drained
- 1/4 cup fresh basil leaves, chopped
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Vegetables: While the pasta cooks, chop the arugula, halve the cherry tomatoes, and slice the pickled peppers. Finely chop the red onion and slice the Kalamata olives.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano. Season with salt and pepper to taste.
- Combine Ingredients: In a large bowl, combine the cooked pasta, chopped arugula, cherry tomatoes, pickled peppers, red onion, Kalamata olives, capers, and fresh basil.
- Add Tuna: Gently fold in the drained tuna, breaking it into chunks as you go.
- Dress the Salad: Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Give it a quick toss before serving to redistribute the dressing.
This Tuna Pasta Salad combines the peppery bite of arugula, the sweetness of cherry tomatoes, and the tangy kick from pickled peppers. The rich flavor of the oil-packed tuna ties everything together, making each bite satisfying and delicious. Enjoy this salad as a light lunch, a hearty side dish, or a perfect potluck offering!
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