Zesty Lemon Tuna Pasta Salad
15min
30min
4
385
Chef's Note
For meal prep, keep the dressing separate until ready to eat to maintain optimal texture. The salad will keep in the refrigerator for up to 3 days. Add a squeeze of fresh lemon juice just before serving to brighten the flavors.
Tags
Ingredients
8 oz fusilli or rotini pasta
12 oz canned tuna in water, drained
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 medium red bell pepper, diced
1/4 cup red onion, finely diced
1/3 cup kalamata olives, pitted and halved
1/4 cup fresh parsley, chopped
3 tbsp fresh lemon juice
1 tbsp lemon zest
1/4 cup extra virgin olive oil
1 tbsp Dijon mustard
1 tsp honey
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/3 cup feta cheese, crumbled (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add 8 oz pasta and cook according to package instructions until al dente, about 8-10 minutes.
- 2
While pasta cooks, prepare the dressing by whisking together 3 tbsp fresh lemon juice, 1 tbsp lemon zest, 1/4 cup olive oil, 1 tbsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
- 3
Drain the pasta and rinse under cold water to cool it down. Transfer to a large mixing bowl.
- 4
Add 12 oz drained tuna to the pasta, breaking it into flakes with a fork.
- 5
Add 1 cup halved cherry tomatoes, diced cucumber, diced red bell pepper, 1/4 cup diced red onion, and 1/3 cup halved kalamata olives to the bowl.
- 6
Pour the prepared dressing over the pasta mixture and toss gently to combine all ingredients.
- 7
Fold in 1/4 cup chopped fresh parsley and 1/3 cup crumbled feta cheese (if using).
- 8
Cover and refrigerate for at least 20 minutes to allow flavors to meld.
- 9
Before serving, taste and adjust seasoning with additional salt and pepper if needed.
Nutrition Information (per serving)
385
27g
35g
16g
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