pasta tuna salad
This Pasta Tuna Salad is a quick, nutritious dish, perfect for lunch or dinner. It's packed with protein from tuna and flavorful veggies tossed in a light dressing. This refreshing salad can be served cold, making it an ideal option for warm days.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 cutting board
Ingredients
- 8 ounces pasta (fusilli or penne)
- 2 cans tuna in water, drained (5 ounces each)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper, diced
- 1/4 cup olives, sliced (optional)
- 1/4 cup fresh parsley, chopped
- 1/3 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally.
- Once the pasta is cooked, drain it in a colander and rinse under cold water to cool. Set aside to allow any excess water to drain.
- In a large mixing bowl, combine the drained tuna, cherry tomatoes, cucumber, red onion, bell pepper, olives (if using), and parsley.
- In a small separate bowl, whisk together the mayonnaise, olive oil, lemon juice, and a pinch of salt and pepper.
- Add the cooled pasta to the mixing bowl with the tuna and vegetables. Pour the dressing over the pasta mixture and gently toss all ingredients together until well combined.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately or refrigerate for 30 minutes before serving for a chilled salad.
Notes
You can customize this salad by adding other ingredients like corn, avocado, or different types of beans.
This salad can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.