Tuna Pasta Salad
This Tuna Pasta Salad combines hearty whole grain pasta with rich tuna and a medley of fresh vegetables, all tossed in a homemade vinaigrette. Perfect for a healthy, satisfying meal any day of the week.
Equipment
- Large mixing bowl
- Pot for boiling pasta
- Colander
- Whisk
- Measuring cups and spoons
Ingredients
- 2 cups whole grain pasta
- 1 can 6 ounces oil-packed tuna, drained and flaked
- 1/2 cup cherry tomatoes halved
- 1/2 cucumber diced
- 1/4 red onion thinly sliced
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente, then drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta, flaked tuna, cherry tomatoes, cucumber, and red onion.
- In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, parsley, basil, salt, and pepper to create the dressing.
- Pour the dressing over the pasta mixture and toss to combine thoroughly.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
For a creamier texture, add a dollop of Greek yogurt or a sprinkle of crumbled feta cheese.
This salad can be stored in an airtight container in the refrigerator for up to 3 days.
This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 200gCalories: 350kcalCarbohydrates: 38gProtein: 22gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 2mg
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