Description
A vibrant Mediterranean-inspired pasta salad with tender pasta, flaky tuna, crisp veggies, briny olives, and a zesty lemon-olive oil dressing. A guilt-free, satisfying meal perfect for weeknights or picnics.
Ingredients
12 oz water-packed tuna (2 cans)
8 oz al dente cooked pasta
1 cup diced cucumber
1 cup halved cherry tomatoes
1/2 cup sliced red onion
1/4 cup Kalamata olives
1/4 cup crumbled feta cheese (optional)
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp honey
1/2 tsp dried dill
1/2 tsp salt
Freshly ground black pepper
Instructions
Cook pasta according to package instructions; drain and let cool.
In a large bowl, combine cooled pasta, cucumber, cherry tomatoes, red onion, and olives.
In a small jar, whisk together lemon juice, olive oil, Dijon mustard, honey, dill, and salt.
Pour dressing over pasta mixture and toss until evenly coated.
Fold in tuna and feta (if using). Adjust seasoning if needed.
Chill for at least 30 minutes before serving.
Notes
Add spinach or avocado for extra creaminess if desired.
For a gluten-free option, use gluten-free pasta.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 8
- Category: Dinner
- Method: Tossing/Raw
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg