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

Cook Time 15

Total Time 30

Servings: 8 Servings

Course: Salad

Cuisine: American

Calories: 174

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad:

1 Cup Pasta Uncooked, 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 Sweet Corn Small Can
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 Carrot Small & Shredded
4 Boiled Eggs Optional

For the dressing:

2 Garlic Gloves Minced
Pinch Salt
Pinch White Pepper
¼ Cup Lemon Juice
¼ Cup Olive Oil
1 Tbs Mustard

Equipment

1 Pot
1 Bowl

Instructions

Prepare the Salad Ingredients:

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 Pasta
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 Carrot , 1 or 2 Green onions
If using, hard-boi peel and quarter the eggs.
4 Boiled Eggs
In a large salad bowl, combine the cooked and cooled pasta, drained tuna, sweet corn and all the prepared vegetables.
1 Tuna Can, 1 Sweet Corn

Make the Dressing:

In a small bowl or a jar, combine the minced garlic, salt, and white pepper.
2 Garlic Gloves, Pinch Salt, Pinch White Pepper
Pour in the lemon juice, olive oil, and mustard.
¼ Cup Lemon Juice, ¼ Cup Olive Oil, 1 Tbs Mustard
Mix vigorously until all the ingredients are well combined and the dressing is emulsified.

Assemble and Serve:

Pour the freshly made dressing over the salad ingredients in the large bowl.
Gently toss everything together until all the ingredients are evenly coated in the dressing.
Place the boiled eggs pieces on top.

Nutrition

Calories: 174kcalCarbohydrates: 11gProtein: 10gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 101mgSodium: 178mgPotassium: 307mgFiber: 2gSugar: 3gVitamin A: 2926IUVitamin C: 21mgCalcium: 40mgIron: 1mg

Notes

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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