Description
This Tuna Pasta Salad is a quick and flavorful dish combining tender pasta, protein-rich tuna, and fresh vegetables, all tossed in a tangy lemon-mayonnaise dressing. Perfect as a light lunch or a side dish, it’s easy to prepare and can be chilled ahead to enhance the flavors.
Ingredients
Scale
Main Ingredients
- 8 ounces pasta (such as elbow macaroni or penne)
- 1 can tuna, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, chopped
Dressing
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Drain and Cool the Pasta: Drain the cooked pasta and rinse under cold water to stop the cooking process and cool it down, preventing it from becoming mushy.
- Combine the Salad Ingredients: In a large bowl, mix together the cooled pasta, drained tuna, halved cherry tomatoes, diced cucumber, and chopped red onion.
- Prepare the Dressing: In a separate small bowl, whisk together mayonnaise, lemon juice, salt, and pepper until smooth and well combined.
- Toss Salad with Dressing: Pour the dressing over the pasta mixture and gently toss to coat all ingredients evenly with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld before serving chilled.
Notes
- Use pasta shapes that hold dressing well, such as fusilli, rotini, or farfalle.
- For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat mayo alternative.
- Add fresh herbs like dill, parsley, or basil for extra flavor.
- Adjust lemon juice and salt according to your taste preference.
- This salad can be made a day ahead; just keep it refrigerated in an airtight container.
