Tuna Pasta Salad
This refreshing Mediterranean style Tuna Pasta Salad is made with tender curly rotini pasta, an abundance of fresh veggies, and a creamy lemon-dill dressing with a bright zip. It's a nutritious recipe with flavor in every bite!
Servings: 6
Ingredients
Dressing
- 1/3 cup plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 3 Tbsp fresh lemon juice plus 1 tsp lemon zest
- 1 1/2 Tbsp chopped fresh dill or 1 1/2 tsp dried dill
- 1 tsp minced garlic (1 clove)
- Salt and black pepper
Pasta Salad
- 8 oz. rotini pasta*
- 10 oz. tuna in oil, drained
- 1 pint grape tomatoes, halved (red or multi color)
- 1 medium red bell pepper, roasted, chopped**
- 1 1/2 cups chopped English cucumber (about 1/2)
- 1/3 cup sliced kalamata olives
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
Instructions
- In a medium mixing bowl whisk together Greek yogurt, olive oil, lemon juice, lemon zest, dill, garlic and season with salt and pepper to taste. Transfer to fridge.
- Cook pasta to al dente according to package directions in salted water. Before draining reserve 1/2 cup pasta water. Drain and spread out to cool on a greased baking sheet or parchment paper.
- In a large salad bowl toss together pasta, tuna, tomatoes, bell pepper, cucumber, olives, red onion and parsley with the dressing.
- Add splashes of reserved pasta water to thin as needed (note that it will thicken as it rests since the pasta will absorb more moisture). Taste for more salt and pepper as needed.
- Store in the fridge up to 3 days. Thin with a little water or olive oil as desired.
Notes
- *Other types of pasta that will work here such as fusilli, penne, bow ties, or orecchiette.
- **To roast bell pepper char over the flame of a gas stove top using metal tongs to turn. Keep a close eye on it. Another option is to broil on a baking sheet set under the broiler of an oven, turning occasionally and keeping a close eye on it. Let it cool slightly before chopping.
- If you would like a cheese added to the salad you can add 3/4 cup crumbled feta.
- Recipe makes about 11 cups.