Description
A refreshing and easy Tuna Pasta Salad made with al dente pasta, canned tuna, fresh vegetables, and a simple balsamic vinegar and olive oil dressing. This dish is perfect for a quick lunch or a light dinner and can be served immediately or chilled to enhance the flavors.
Ingredients
Scale
Pasta
- 3 cups uncooked pasta (bows recommended)
Salad
- 1 (6 ounce) can tuna, drained
- 2 tablespoons red onion, chopped
- 1 cup little tomatoes, halved
- 2 sticks celery, chopped small
- 1 mini cucumber or 1/4 English cucumber, chopped
- 1 tablespoon fresh parsley, chopped
Dressing
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the pasta until al dente according to package directions. This usually takes about 8–10 minutes depending on the pasta type.
- Prepare the salad base: While the pasta cooks, combine the drained tuna, chopped red onion, halved little tomatoes, chopped celery, chopped cucumber, and fresh parsley in a large salad bowl.
- Combine pasta and salad: Once the pasta is cooked, drain it and rinse under cold water to stop the cooking process and cool it down. Let it drain thoroughly, then add the pasta to the bowl with the salad ingredients.
- Add dressing and season: Pour the balsamic vinegar and olive oil over the salad. Season generously with salt and pepper to taste, considering the large quantity of pasta. Toss everything well to combine.
- Serve or chill: You can enjoy the salad immediately or cover and chill it in the refrigerator for a while to allow the flavors to meld together for a more enhanced taste.
Notes
- Use good quality olive oil and balsamic vinegar for best flavor.
- Adjust the amount of olive oil and vinegar according to your preference.
- Chilling the salad for at least 30 minutes enhances the flavors.
- Feel free to add other veggies or herbs like bell peppers or dill.
- This salad stores well in the fridge and can be eaten within 2-3 days.
