Tuna Pasta Salad Without Mayo
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 whisk or fork
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
- 1 measuring cup
- 4 Measuring spoons
Ingredients
- 8 ounce pasta fusilli, penne, or rotini; short shape
- 1 tablespoon salt for pasta water
- 10 ounce tuna canned in water; drained
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/3 cup red onion finely diced
- 1/2 cup celery thinly sliced
- 1/4 cup black olives sliced
- 1/4 cup fresh parsley chopped
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon salt or to taste
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook the pasta according to package directions until al dente.
- Drain the pasta in a colander, rinse under cold water until cool, and let it drain very well.
- While the pasta cools, add the drained tuna, cherry tomatoes, cucumber, red onion, celery, black olives, and parsley to a large mixing bowl.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, dried oregano, black pepper, and 1/4 teaspoon salt until emulsified.
- Add the cooled, well-drained pasta to the mixing bowl with the tuna and vegetables.
- Pour the dressing over the salad and gently toss with a wooden spoon or spatula until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Cover the bowl and refrigerate the salad for at least 20 minutes to let the flavors meld before serving.
Notes
For best flavor, make sure the pasta is completely cool and fairly dry before mixing, as excess water can dilute the dressing; use tuna packed in water for a lighter taste, or in olive oil for a richer salad, and feel free to add extras like capers, bell pepper, or a handful of arugula for more texture and color. This salad keeps well in the fridge for up to 2 days, but you may want to refresh it with a drizzle of olive oil and a squeeze of lemon just before serving.
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