Description
A refreshing and easy-to-make Tuna Pasta Salad featuring tender pasta shells, flavorful canned tuna, fresh cherry tomatoes, crisp cucumber, and olives, all tossed in a creamy lemon-mayo dressing. Perfect for a light lunch or a picnic side dish, this salad is chilled to enhance the flavors and served cold.
Ingredients
Scale
Pasta and Tuna
- 250 grams (about 8 ounces) pasta shells
- One can (about 400 grams, drained) canned tuna
Vegetables
- 200 grams (about 1 cup, halved) cherry tomatoes
- One small red onion, finely chopped
- One medium cucumber, diced
- 100 grams (about 1/2 cup, sliced) black olives
Dressing
- 150 grams (about 2/3 cup) mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 8 to 10 minutes. Drain the pasta and rinse under cold running water to stop the cooking and cool it down.
- Prepare Vegetables: While pasta cooks, finely chop the red onion, dice the cucumber, halve the cherry tomatoes, and slice the black olives for the salad.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, drained tuna, cherry tomatoes, red onion, cucumber, and black olives, mixing gently to distribute evenly.
- Make Dressing: In a separate bowl, whisk together mayonnaise and freshly squeezed lemon juice. Season with salt and pepper to taste.
- Dress the Salad: Pour the prepared dressing over the pasta and vegetable mixture. Gently toss to coat all ingredients well.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld and serve chilled.
Notes
- For a lighter option, substitute mayonnaise with Greek yogurt.
- Drain the tuna well to avoid watery salad.
- Feel free to add fresh herbs like parsley or dill for extra flavor.
- This salad can be stored in the refrigerator for up to 2 days.
- Use gluten-free pasta to make this dish gluten-free if needed.
