pasta tuna salad
This refreshing pasta tuna salad is a perfect combination of flavors and textures, making it an ideal dish for lunch or a light dinner. Packed with protein and healthy ingredients, it can be served chilled or at room temperature.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 spoon or spatula for mixing
Ingredients
- 8 ounces pasta such as fusilli or penne
- 1 can tuna drained, 5 ounces or 140 grams
- 1 cup cherry tomatoes halved, about 150 grams
- 1 cup cucumber diced, about 150 grams
- 1/2 cup red onion finely chopped, about 75 grams
- 1/2 cup black olives pitted and sliced, about 75 grams
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- to taste salt
- to taste pepper
- fresh parsley optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes.
- While the pasta is cooking, whisk together olive oil, lemon juice, salt, and pepper in a small bowl to prepare the dressing. Set aside.
- Once the pasta is cooked, drain it in a colander and rinse under cold water to cool. Let it drain thoroughly.
- In a large mixing bowl, combine the drained pasta, tuna, cherry tomatoes, cucumber, red onion, and black olives.
- Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
- Taste and adjust seasoning with more salt or pepper if necessary.
- Serve chilled or at room temperature, garnished with fresh parsley if desired.
Notes
You can add other ingredients like corn, bell peppers, or capers to suit your taste.
This salad can be prepared in advance and stored in the refrigerator for up to 2 days.
For added protein, consider using Greek yogurt as a base for the dressing instead of olive oil or in combination.