No Mayo Tuna Pasta Salad
Looking for a light, refreshing, and protein-packed dish that’s perfect for meal prep, potlucks, or quick lunches? This No Mayo Tuna Pasta Salad is a healthy twist on the classic, using a zesty olive oil dressing instead of heavy mayonnaise. It’s simple, satisfying, and bursting with flavor and texture.
Servings 4
Calories 350kcal
Cost $8–$10
Ingredients
- 8 oz (about 2½) cups rotini or penne pasta
- 2 cans 5 oz each tuna in water, drained
- 1 cup cherry tomatoes halved
- ½ cup cucumber diced
- ¼ cup red onion finely chopped
- ¼ cup black olives sliced
- ¼ cup parsley or basil chopped
- 2 tbsp capers optional
- Juice of 1 lemon
- ¼ cup extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper until smooth and emulsified.
- While pasta cools, chop the tomatoes, cucumber, red onion, olives, and herbs.
- In a large mixing bowl, add the cooled pasta, tuna, and all the chopped veggies. Drizzle the dressing over and toss gently to coat. Adjust seasoning if needed.
- Let the salad chill in the fridge for at least 30 minutes before serving for best flavor. Serve cold or at room temperature.
Notes
1. Don’t overcook the pasta: Slightly al dente pasta holds up better in salads without becoming mushy.
2. Rinse with cold water: This stops the cooking process immediately and keeps the pasta firm.
3. Use quality olive oil: Since the dressing is simple, good olive oil makes a noticeable difference in flavor.
4. Customize your veggies: Add bell peppers, sweet corn, or arugula for extra texture and color.
2. Rinse with cold water: This stops the cooking process immediately and keeps the pasta firm.
3. Use quality olive oil: Since the dressing is simple, good olive oil makes a noticeable difference in flavor.
4. Customize your veggies: Add bell peppers, sweet corn, or arugula for extra texture and color.