Easy + Delicious Zingy Tuna Pasta Salad Recipe Is A Hearty Lunchtime Delight
Aromatic basil adds a peppery finish
I always keep a few cans of tuna on hand. When I’m in a pinch, it’s easy to open up a tin and make a quick sandwich. But sometimes I get tired of the same old tuna salad with mayonnaise and celery. If you’re like me, then you have to try this Zingy Tuna Pasta Salad recipe. It’s ready to eat in less than 30 minutes. Plus, it’s hearty enough to double as a weeknight supper.
We start with penne, but almost any pasta shape would work here — try rotini, shells or elbow macaroni. We whip up a simple vinaigrette with olive oil, lemon juice, salt and pepper. Shallots have a delicate sweet flavor and they pair deliciously with lemon juice when making a dressing. Toss it all together with olives and fresh herbs and your ready to eat! Mix up a batch, then let us know your favorite way to jazz up a can of tuna.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 4 oz. penne pasta
- 3 tbsp. olive oil
- 1 tbsp. lemon juice
- 1 tbsp. chopped shallot
- 1 (5 oz.) can tuna, drained
- 2 tbsp. sliced olives
- Basil leaves
Instructions
PrintIn large pot of salted boiling water, cook pasta according to package directions. Drain; reserve.
In large bowl, whisk oil, lemon juice, and shallot; season to taste with salt and pepper. Add pasta, tuna, and olives; toss until well coated. Divide pasta salad between two individual serving bowls. Garnish with basil leaves.
This recipe originally appeared in our print magazine.
Nutrition
- Calories: 490
- Total Fat: 25 gram
- Saturated Fat: 3 gram
- Protein: 24 gram
- Carbohydrates: 45 gram
- Fiber: 3 gram
- Cholesterol: 30 mg
- Sugar: 38 gram
- Sodium: 630 mg
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