Mediterranean Tuna Pasta Salad (No Mayo)
A refreshing and flavorful pasta salad packed with tuna, veggies, and a zesty dressing, perfect for a light meal.
Equipment
- Large pot for cooking pasta
- Large Bowl
- Sharp knife
- Chopping board
- colander or pasta strainer
Ingredients
- 2 tins (145 grams each) tuna drained
- 250 grams mezzi rigatoni pasta (½ lb)
- 200 grams cherry tomatoes (1 ⅓ cups), chopped
- 4 baby cucumbers or half an English cucumber, diced
- 1 red onion chopped
- 2 tbsp capers drained
- ½ cup olives (about 75 grams), sliced
- 2 tbsp fresh chopped parsley
- ¼ cup extra virgin olive oil (60ml)
- 2 tbsp lemon juice (about 1 whole lemon)
- 1 garlic clove minced
- 2 tsp Dijon mustard
- ¼ tsp salt
- pinch black pepper
Instructions
- Start by boiling water in a pot and add the mezzi rigatoni once it is bubbling away. The pasta should feel slightly firm when you bite into it, around 10 minutes usually does the trick. Keep an eye on it so it does not get mushy, as nothing ruins pasta like overcooking!
- While the pasta cooks, chop the cherry tomatoes, cucumbers, and red onion. The fresh smell will fill your kitchen, and the colors will brighten up your space. Having everything prepped means you will create a lovely mix of textures, just be sure not to overly dice your veggies so they stay crunchy.
- Grab a small jar and combine the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and black pepper. Give it a good shake until it is well mixed and you smell that zesty lemon. This dressing adds a light touch, so do not skip it.
- Mix the drained tuna, capers, olives, and fresh parsley into a large bowl. Once you have added the pasta, pour the dressing over and stir gently so everything is coated without mashing the tuna. Watch out for big clumps, as you want a nice, even spread of flavors.
- Let the salad chill in the fridge for a while before serving, around 15 minutes is good for the flavors to mingle. You will be greeted by a refreshing aroma when you pull it out. It is tempting to dig in right away, but give it a little time for the ingredients to get comfy together.
Notes
Store in the fridge in an airtight container for up to 3 days. Best served at room temperature. If the pasta starts to become mushy, cook it just until al dente, which typically takes about 1-2 minutes less than the package instructions.