Description
A customizable Tuna Pasta Salad that’s perfect for potlucks or picnics, combining fresh vegetables and protein in a quick and healthy dish.
Ingredients
Scale
- 8 oz short pasta (fusilli or penne)
- 1 can (5 oz) chunk light tuna in water, drained
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water.
- Wash and chop your vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Chill chopped vegetables in the fridge.
- In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth. Season with salt and pepper.
- In a large mixing bowl, combine the cooled pasta, refrigerated chopped vegetables, and drained tuna. Pour the dressing over and toss until well coated.
- Cover with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with chopped parsley before serving. Enjoy chilled or at room temperature.
Notes
- This salad is customizable. Feel free to add other vegetables or proteins.
- Great for meal prep; it keeps well in the fridge for a few days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 35 mg