Description
A vibrant Mediterranean-inspired salad with flaky tuna, tender pasta, and crisp vegetables in a bright lemon-dill dressing. Light, nourishing, and packed with protein and good fats for satisfying meals or picnics.
Ingredients
12 oz whole wheat pasta (1 cup uncooked)
2 cans tuna (15 oz each), drained
1 cup cherry tomatoes, halved
1 cucumber, chopped
1 red bell pepper, diced
1/2 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp fresh lemon juice
1 tbsp chopped fresh dill
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
Instructions
Cook whole wheat pasta according to package instructions, drain, and cool
In large bowl, mix tuna, cherry tomatoes, cucumber, red bell pepper, olives, and feta
In separate jar, combine olive oil, lemon juice, dill, garlic, salt, and pepper
Toss dressing with cooled pasta until evenly coated
Fold in tuna-veg mix until combined
Chill for 15-20 minutes before serving
Notes
Store in airtight container: refrigerator for up to 3 days
For gluten-free version: use gluten-free pasta
Optional substitutions: swap feta with goat cheese or omit for dairy-free
Dressing can be prepared ahead
Add cooked chickpeas for extra protein