Description
This Healthy Tuna Pasta Salad is a lighter alternative to the classic tuna pasta salad. It’s packed with flavor, easy to make, and so delicious!
Ingredients
- 300g dry pasta
- 2 cans tuna, drained
- 1 small red onion, thinly sliced into half moons
- 1/2-3/4 cup pitted kalamata olives, halved
- 1 English cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 stalk celery, finely diced
- 1/2 cup sun-dried tomatoes, chopped
- 200g feta cheese, crumbled
- 1/4 cup capers
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh parsley
- 2 tbsp finely chopped fresh chives
- 1/3 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 3 tbsp dijon mustard
- 1-2 tsp hot sauce
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt or Himalayan pink salt
Instructions
1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. Add the pasta to a large mixing bowl.
3. Add drained tuna, sliced red onion, kalamata olives, cucumber, cherry tomatoes, celery, sun-dried tomatoes, feta, capers, dill, parsley, and chives.
4. Toss everything together gently until combined.
5. In a separate small bowl, whisk together olive oil, lemon juice, dijon mustard, hot sauce, black pepper, and sea salt.
6. Pour the dressing over the pasta salad and toss to combine.
7. Serve immediately or chill in the fridge until ready to eat.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days.
Use gluten-free pasta to keep the recipe gluten free.
Adjust the hot sauce to your preferred spice level.