Description
A refreshing and easy-to-make tuna pasta salad, perfect for lunch or a side dish at summer barbecues.
Ingredients
Scale
- 8 ounces of rotini or penne pasta
- 2 cans (5 ounces each) of chunk light tuna, drained
- 1 cup of diced celery
- 1 cup of halved cherry tomatoes
- 1 cup of frozen peas (thawed)
- ½ cup of finely chopped red onion
- ½ cup of mayonnaise
- 2 tablespoons of lemon juice
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
- 2 tablespoons of fresh parsley, chopped
- ¼ cup of diced bell peppers (optional)
- 1 tablespoon of capers (optional)
- A dash of garlic powder (optional)
Instructions
- Start by boiling a pot of salted water. Add your pasta of choice and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta cooks, gather all your fresh ingredients. Chop the celery, onion, and tomatoes, and toss them into a large mixing bowl. Add the thawed peas to the bowl.
- Once the pasta is cooked, drain it and rinse it under cold water to stop the cooking process.
- Combine the cooled pasta with the veggie mix. In a separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper to create a creamy dressing.
- Pour the dressing over the pasta and veggie mix. Use a spatula or wooden spoon to mix everything thoroughly.
- Finally, fold in the drained tuna and sprinkle the chopped parsley over top. Give it one last gentle stir to combine every delicious bite.
Notes
For healthier alternatives, consider using Greek yogurt instead of mayonnaise or adding more vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg