Refreshing Tuna Pasta Salad

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When the weather gets warm and you want something delicious without the fuss, this easy tuna pasta salad is the answer. It’s a simple, no-cook meal that’s a total lifesaver for quick lunches, picnics, or a light dinner.
This recipe is all about throwing together simple, fresh ingredients for a satisfying meal. We start with some pasta, then toss it with a can of tuna and a big mix of crunchy, colorful vegetables like cucumbers, bell peppers, tomatoes, and corn.
The real magic happens with the dressing. You just whisk together olive oil, lemon juice, and mustard with a little garlic, and pour it all over the salad.
The result is a light, refreshing, and surprisingly filling meal that’s ready in no time. It’s perfect on its own or served with a side of chips or baked potatoes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 Servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 Cup Uncooked Pasta I uses Spirelli
  • 1 Tuna Can
  • 5 Lettuce leaves
  • ½ English Cucumber Diced
  • 8 Cherry Tomatoes Cutted into 4
  • ½ Red Bell Pepper Diced
  • 1 Small Can Sweet Corn
  • 1 or 2 Green onions Chopped
  • 6 Fresh White Mushroom Sliced, you can use canned as well
  • 5 Sticks Palmito Sliced
  • ¼ Cup Green or Black Olives Sliced
  • 1 Small Carrot Shredded
  • 4 Boiled Eggs Optional
For the dressing:
  • 2 Garlic Gloves Minced
  • Pinch of Salt
  • Pinch of White Pepper
  • ¼ Cup Lemon Juice
  • ¼ Cup Olive Oil
  • 1 Tbs Mustard

Equipment

  • 1 Pot
  • 1 Bowl

Instructions
 

Prepare the Salad Ingredients:
  1. Cook the pasta according to the package directions.
    Once cooked, drain and rinse with cold water to cool it down and prevent it from sticking.
    1 Cup Uncooked Pasta
  2. While the pasta cooks, prepare your vegetables. Dice the cucumber and red bell pepper, quarter the cherry tomatoes, and slice the mushrooms, palmito, and olives. Shred the lettuce and carrot, and chop the green onions.
    5 Lettuce leaves, ½ English Cucumber, 8 Cherry Tomatoes, ½ Red Bell Pepper, 6 Fresh White Mushroom, 5 Sticks Palmito, ¼ Cup Green or Black Olives, 1 Small Carrot Shredded, 1 or 2 Green onions
  3. If using, hard-boi peel and quarter the eggs.
    4 Boiled Eggs
  4. In a large salad bowl, combine the cooked and cooled pasta, drained tuna, sweet corn and all the prepared vegetables.
    1 Tuna Can, 1 Small Can Sweet Corn
Make the Dressing:
  1. In a small bowl or a jar, combine the minced garlic, salt, and white pepper.
    2 Garlic Gloves, Pinch of Salt, Pinch of White Pepper
  2. Pour in the lemon juice, olive oil, and mustard.
    ¼ Cup Lemon Juice, ¼ Cup Olive Oil, 1 Tbs Mustard
  3. Mix vigorously until all the ingredients are well combined and the dressing is emulsified.
Assemble and Serve:
  1. Pour the freshly made dressing over the salad ingredients in the large bowl.
  2. Gently toss everything together until all the ingredients are evenly coated in the dressing.
  3. Place the boiled eggs pieces on top.

Notes

Pro Tip: If you're preparing the salad ahead of time, toss the shredded carrot with a pinch of white pepper and a small squeeze of lemon juice to prevent it from changing color.

Serving suggestions: 

This refreshing salad is incredibly versatile and delicious on its own as a light, satisfying meal.
  • As a Main Dish: Enjoy it by itself for a quick, cool, and complete lunch or dinner.
  • With a Warm Side: Pair the cold salad with a warm, starchy side like baked potatoes, french fries, or toasted garlic bread for a satisfying contrast.
This salad is also excellent for meal prepping and can be stored in an airtight container in the refrigerator for 1-2 days.

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