Tuna Pasta Salad
Chilled pasta salad combining cooked pasta, canned tuna, and fresh vegetables in a light vinaigrette. Served cold as a make-ahead lunch or side dish.
Ingredients
Method
Bring a large pot of salted water to a boil. Add pasta and cook until tender, about 8–10 minutes. Drain in a colander and rinse under cold water until cooled completely.
Dice cucumber and celery. Halve cherry tomatoes. Slice red onion thinly. Mince garlic.
In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, garlic, salt, and black pepper.
In a large mixing bowl, combine cooled pasta, drained tuna, cucumber, cherry tomatoes, celery, and red onion.
Pour dressing over the salad and toss until evenly coated.
Top with grated Parmesan and fresh parsley. Serve chilled or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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