Description
This vibrant and refreshing tuna pasta salad combines tender rotini with juicy vegetables and creamy dressing, making it perfect for summer picnics or quick weeknight meals.
Ingredients
Scale
- 8 oz rotini pasta
- 1 can (5 oz) high-quality tuna, drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 medium red onion, thinly sliced
- 1/2 cup mayonnaise (or Greek yogurt)
- 2 tbsp lemon juice, freshly squeezed
- 1/4 cup dill pickles, chopped
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in a large pot of salted boiling water until al dente. Drain and let cool.
- While the pasta cooks, chop the cherry tomatoes, cucumber, and red onion.
- In a large mixing bowl, combine the drained tuna with cooled pasta and prepared vegetables.
- In a separate bowl, mix together mayonnaise, lemon juice, salt, and pepper until smooth.
- Pour dressing over the pasta mixture and gently fold until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For added crunch, consider incorporating diced celery or bell peppers.
- Swap out mayonnaise for Greek yogurt for a lighter option or add olives for an extra flavor boost.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg