Description

Zesty Cold Pasta Salad with Tuna and Vibrant Vegetables is the perfect blend of tangy flavors, tender pasta, and crunchy vegetables, all brought together with a creamy yet zesty dressing. This easy-to-make recipe is perfect for warm summer days, quick lunches, or light dinners. Packed with protein, fiber, and loads of flavor, it’s a dish that pleases every palate and keeps you coming back for more.

Ingredients

Scale

For the Salad:

340 grams (12 ounces) pasta (fusilli, penne, or any short pasta)
2 cans of tuna, drained
1 cup corn kernels (canned or cooked)
1 cup cucumber, chopped
½ cup green bell pepper, diced
½ cup red bell pepper, diced
½ cup white onion, finely chopped

For the Dressing:

2 tablespoons lemon juice
1 tablespoon soy sauce or Worcestershire sauce
2 tablespoons mustard
3 tablespoons tomato sauce
3 tablespoons mayonnaise
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper or oregano

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions until al dente.
Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside to drain completely.

Step 2: Chop the Vegetables

While the pasta cools, chop the cucumber, green bell pepper, red bell pepper, and finely chop the white onion.
Place the chopped vegetables into a large mixing bowl along with the corn kernels.

Step 3: Add the Tuna

Open the cans of tuna and drain any excess liquid. Flake the tuna into the bowl with the vegetables.
Gently toss the vegetables and tuna together to evenly distribute the ingredients.

Step 4: Make the Dressing

In a small bowl, whisk together the lemon juice, soy sauce or Worcestershire sauce, mustard, tomato sauce, mayonnaise, olive oil, salt, and black pepper or oregano.
Taste the dressing and adjust the seasoning if needed.

Step 5: Assemble the Salad

Add the cooled pasta to the bowl with the tuna and vegetables.
Pour the dressing over the salad, tossing gently to coat the pasta, tuna, and vegetables evenly.

Step 6: Chill and Serve

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad one final toss and adjust the seasoning as necessary. Serve chilled, and enjoy!

Notes

Pasta Choice: Short pasta like fusilli, penne, or farfalle is best as it holds the dressing well.
Customizable: Add cherry tomatoes, shredded carrots, or olives to personalize the salad.
Make Ahead: This salad is great for meal prep and can be stored in the fridge for up to 3 days.
Lighter Option: Substitute mayonnaise with Greek yogurt for a healthier twist.
Crunchy Topping: Add croutons or toasted sunflower seeds just before serving for extra crunch.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: No-Cook
Cuisine: Fusion