pasta tuna salad
This Pasta Tuna Salad is a delicious and refreshing dish that's perfect for lunch or a light dinner. It's quick to prepare and packed with protein, making it both satisfying and nutritious.
Equipment
- 1 large pot for boiling pasta
- 1 colander
- 1 mixing bowl
- 1 can opener
- 1 cutting board
Ingredients
- 8 oz pasta (fusilli or penne)
- 1 can (5 oz) tuna in water, drained
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- ½ cup sweet corn, drained
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically around 8-10 minutes.
- While the pasta cooks, prepare the other ingredients. Drain the tuna and set aside. Chop the cherry tomatoes, cucumber, and red onion.
- Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process. Let it cool for a few minutes.
- In a large mixing bowl, combine the cooled pasta with drained tuna, cherry tomatoes, cucumber, red onion, and sweet corn.
- In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently until everything is well coated.
- Taste and adjust seasoning if necessary. Garnish with fresh parsley if desired.
- Serve immediately or chill in the refrigerator for about 30 minutes for a colder salad.
Notes
You can add other vegetables like bell peppers or olives for more flavor.
This salad can be stored in the refrigerator for up to 2 days, making it great for meal prep.
Substitute tuna with canned salmon or chickpeas for variation or dietary preferences.