Description
This Tuna Pasta Salad is a light and refreshing dish perfect for a quick lunch or a picnic. Featuring al dente pasta combined with tuna, fresh vegetables like tomatoes, celery, cucumber, and red onion, all tossed in a simple balsamic vinegar and olive oil dressing. It’s easy to prepare, flavorful, and great for serving cold or at room temperature.
Ingredients
Scale
Pasta Salad Ingredients
- 3 cups uncooked pasta (bow ties recommended)
- 1 (6 ounce) can tuna, drained
- 2 tablespoons red onion, chopped
- 1 cup little tomatoes, halved
- 2 sticks celery, chopped small
- 1 mini cucumber or 1/4 English cucumber, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- Salt & pepper, to taste
Instructions
- Cook the pasta: Boil a large pot of salted water. Add the pasta and cook it until al dente according to package instructions, usually around 8-10 minutes.
- Prepare the salad base: While the pasta cooks, in a large salad bowl combine the drained tuna, chopped red onion, halved little tomatoes, chopped celery, chopped cucumber, and chopped fresh parsley.
- Drain and cool pasta: Once the pasta is cooked, drain it and immediately rinse under cold water to stop the cooking process and cool it down. Let the pasta drain thoroughly.
- Toss the salad: Add the drained pasta to the bowl with vegetables and tuna. Pour in the balsamic vinegar and olive oil. Season generously with salt and pepper to taste, mixing well to combine all ingredients.
- Chill and serve: You can serve the salad immediately or cover and chill it in the refrigerator for a while to allow the flavors to meld together for an even tastier dish.
Notes
- Use pasta shapes like bows or rotini that hold the dressing well.
- Adjust olive oil and balsamic vinegar amounts to your taste preference.
- This salad can be made ahead and keeps well refrigerated for up to 2 days.
- For a healthier version, use whole wheat pasta.
- Add fresh herbs like dill or basil for different flavor variations.
