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Bowl of Tuna Pasta Salad with fresh vegetables and dressing

Tuna Pasta Salad

A light, refreshing tuna pasta salad with bright tomatoes, crisp cucumber, bell pepper, and a zesty lemon mayo dressing, perfect for busy weeknights or potlucks.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 can tuna, drained Use canned tuna packed in water or oil, drained well.
  • 2 cups cooked pasta (rotini or shells) Cook pasta one minute less than package suggests for chilling.
  • 1 cup cherry tomatoes, halved Keep tomatoes intact during mixing.
  • 1/2 cup bell pepper, diced Any color bell pepper can be used.
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped Rinse under cold water to reduce sharpness.
  • 1/4 cup mayonnaise Can substitute with Greek yogurt or a mix for a lighter dressing.
  • 1 tablespoon lemon juice Freshly squeezed is preferred.
  • Salt and pepper to taste

Method
 

Preparation
  1. Open and drain the tuna, then transfer it to a large bowl. Use a fork to gently flake it into small pieces.
  2. Add the cooked and cooled pasta to the bowl. Fold gently so the tuna lightly coats the pasta without breaking up completely.
  3. Add the halved cherry tomatoes, diced bell pepper, diced cucumber, and finely chopped red onion. Toss briefly to combine.
  4. In a small bowl, whisk together the mayonnaise, lemon juice, a pinch of salt, and a few grinds of black pepper until smooth. Taste and adjust seasoning.
  5. Pour the dressing over the pasta and vegetables. Toss gently but thoroughly so each piece is lightly coated. Keep the mixing gentle to avoid squashing the tomatoes.
  6. Cover and chill the salad in the refrigerator for at least 30 minutes so the flavors meld and the salad firms up slightly.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 2gSodium: 450mgFiber: 2gSugar: 3g

Notes

Serve chilled or slightly cool. For picnics, spoon into individual mason jars. It can be stored in an airtight container for up to 3 days in the refrigerator, but is not suitable for freezing.

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