Tuna Pasta Salad is a delightful and versatile dish that combines the heartiness of pasta with the protein-packed goodness of tuna. Perfect for quick lunches or as a refreshing side during summer gatherings, this recipe is not only easy to prepare but also packed with flavor.
Ingredients
Scale:
2 cups of elbow macaroni or rotini pasta, uncooked
1 can (5 oz) of tuna, drained (preferably chunk light or albacore)
1 cup of cherry tomatoes, halved
1/2 cup of diced cucumber
1/4 cup of chopped red onion
1/4 cup of diced bell pepper (red or yellow)
1/2 cup of mayonnaise or Greek yogurt
1 tablespoon of Dijon mustard
1 tablespoon of fresh lemon juice
Salt and pepper to taste
1 teaspoon of Italian seasoning (optional)
1/4 cup of chopped fresh parsley or dill
Instructions
Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni or rotini pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Drain and rinse under cold water to cool.
Prepare the Vegetables: While the pasta is cooking, prepare your vegetables. Dice the cucumber, chop the red onion and bell pepper, and halve the cherry tomatoes.
Make the Dressing: In a medium bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, pepper, and Italian seasoning until smooth and well combined.
Combine Ingredients: In a large mixing bowl, add the cooled pasta, drained tuna, and prepared vegetables. Pour the dressing over the top and gently toss until everything is evenly coated.
Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve: Before serving, give the salad a gentle toss, sprinkle with fresh herbs, and adjust seasoning if necessary.
