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two bowls of pasta salad with tuna, arugula on the top and side with a shallot, a half a lemon and a hand holding a small jar of the dressing

PASTA SALAD WITH TUNA

Take this Tuna Pasta Salad to your next cookout or Summer Picnic. It's fresh, light and made with healthy and simple ingredients.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6 Servings

Ingredients

FOR THE PASTA SALAD

  • 1 pound (454g) Bite-Sized Pasta (such as Fusilli or Penne)
  • 1 can Wild Caught Albacore Tuna
  • 1 Shallot diced
  • 2 tbsp Parsley chopped
  • 1 tbsp Capers (with brine)
  • 1 large Handful of Arugula
  • Parmesan Cheese shaved or grated, for topping

FOR THE DRESSING

  • ¼ cup Extra Virgin Olive Oil
  • ½ Lemon juiced
  • ½ tsp Lemon Zest
  • 2 tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Honey
  • ½ tsp Oregano
  • Salt and Pepper to taste

Instructions

  • Add all of the dressing ingredients in a small bowl or jar and whisk or shake to combine.
    small glass bowl with olive oil, spices and lemon zest
  • Cook the pasta in boiling (well) salted water according to the package directions. Drain in a colander and try and shake most of the water off before mixing it with the rest of the ingredients. Toss the pasta with about half the dressing while it's still warm to absorb the flavours of the dressing and to help prevent sticking or clumping together.
    pot of boiling water
  • Add the canned tuna to a small bowl and flake it nice with a fork, if not already. Season with a little bit of salt, pepper and olive oil and set aside until ready to use.
    small bowl of flaked tuna
  • Add all of the salad ingredients to a bowl.
    wooden bowl with curly pasta, arugula, shallots, capers, tuna
  • Top with some freshly grated parmesan cheese.
    wooden bowl with curly pasta, arugula, shallots, capers, tuna and parmesan cheese
  • Add the dressing and toss well to combine.
    hand pouring dressing out of a jar into a wooden bowl of pasta salad with tuna topped with arugula
  • For best results and maximum flavour, refrigerate the salad for 1 hour before serving to allow the flavours to develop and marry.
    hand holding up a bowl of pasta salad with tuna and arugula, half a lemon and more greens in the background

Nutrition

Serving: 1Serving | Calories: 407kcal | Carbohydrates: 59g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 12mg | Sodium: 161mg | Potassium: 281mg | Fiber: 3g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg
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