Tuscan Tuna Pasta Salad
This Tuscan Tuna Pasta Salad is a refreshing and flavorful dish perfect for summer gatherings. Packed with protein and vibrant veggies, it's both nutritious and delicious!
Equipment
- Large Bowl
- Whisk
- Pot for boiling pasta
- Measuring cups and spoons
Ingredients
- 1 lb. bowtie pasta or your favorite short pasta
- 2 5oz. albacore tuna drained & mashed
- 2 cups fresh cherry tomatoes halved or quartered
- 1 14oz. artichoke quarters chopped
- ⅓ cup feta cheese crumbled
- ¼ cup sun-dried tomatoes sliced
- ¼ red onion thinly sliced
- ¼ cup fresh basil sliced
- black pepper to taste
- ¼ cup olive oil
- 2 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove minced
- ¼ tsp salt
- black pepper to taste
Instructions
- Start by boiling a pot of salted water and tossing in your bowtie pasta. You will know it is ready when it is tender, usually just a few minutes. Watch closely to avoid overcooking, which can leave it mushy.
- In a bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper. You will get a nice tangy aroma that will brighten the salad. If it is too thick, a splash of water can help loosen it; just do not skip the whisking!
- Add the drained and mashed tuna to the pasta after it has cooled a bit. Stir it gently until all the pasta is coated, as you want to distribute the flavor without smashing the tuna too much. Do not forget to leave some chunks for texture!
- Mix in your cherry tomatoes, chopped artichokes, baby spinach, feta cheese, sun-dried tomatoes, red onion, and basil. This step gives the salad a pop of color and flavor. If you see too much liquid, just drain a bit from the vegetables to keep it from being soggy.
- Sprinkle in cracked black pepper and give everything a good stir. You want to taste each ingredient shining through. Be cautious with the seasoning, as you can always add more but cannot take it out later.
- Pour your vinaigrette over the pasta and veggies, mixing until everything is well-coated. The salad should look enticing and glossy. If your pasta seems too dry, a touch more vinaigrette can help it shine again!
- Cover the salad and pop it in the fridge for about 15 minutes. This allows the flavors to mingle and develop. Just a heads up, if it looks a bit dry later, a dash of olive oil or lemon juice can freshen it up.
- Spoon out the salad into bowls, and if you like, add a little extra basil on top for a fresh touch. Take a moment to appreciate the bright colors and aroma! Just remember to serve it at room temperature for the best flavor experience.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Keep the salad chilled in the refrigerator for 1-2 hours before serving to enhance flavors.
Use fresh cherry tomatoes for better flavor.
Leave tuna in larger chunks for better texture in salad.
Make the vinaigrette in advance to save time.