Tuna Pasta Salad
This tuna pasta salad is made with pasta, tuna, sweet corn, cucumber, tomato, olives, and a simple homemade vinaigrette. It’s fresh, quick, and perfect for lunch, picnics, or make-ahead meals.
Ingredients
For Pasta Salad:
- 100 g pasta fusilli or similar
- 1 green bell Pepper sliced
- 1 onion sliced
- 200 g sweet corn
- 1 cucumber sliced
- 50 g olives sliced
- 1 can tuna 5 oz / 140 g, drained
- 1 tomato sliced
For Vinaigrette Dressing:
- 80 ml extra virgin olive oil
- 3 tablespoon vinegar
- 1 tbsp honey
- 1 tablespoon Dijon mustard
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
Instructions
- Cook 3.5 oz (100 g) pasta in salted boiling water until al dente. Drain well and let it cool completely.
- Add the cooled pasta to a large bowl with 1 sliced green bell pepper, 1 sliced small onion, 1⅓ cup (200 g) sweet corn, 1 sliced cucumber, ⅓ cup (50 g) sliced olives, 1 (5 oz / 140 g) can drained tuna, and 1 sliced tomato.
- In a small jar, whisk together ⅓ cup (80 ml) extra virgin olive oil, 3 tablespoons vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, ⅛ teaspoon freshly ground black pepper, and ½ teaspoon sea salt until well combined.
- Pour the vinaigrette over the pasta salad and toss gently until everything is evenly coated. Chill before serving for the best flavor.
Notes
Cool the Pasta Completely: I like to let the pasta cool before mixing so the vegetables stay crisp, and the tuna keeps its texture.
Toss Gently: Mix the salad carefully so the tuna stays in small chunks instead of breaking down too much.
Refresh before Serving: If the salad looks a little dry after chilling, I add a small drizzle of olive oil and toss it again.
Nutrition
Calories: 406kcal | Carbohydrates: 40g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 635mg | Potassium: 548mg | Fiber: 4g | Sugar: 12g | Vitamin A: 591IU | Vitamin C: 36mg | Calcium: 47mg | Iron: 2mg