Name: Zesty Tuna Pasta Salad with a Protein Punch
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 8 ounces small pasta shapes (rotini, fusilli, macaroni); 2 (5-ounce) cans albacore tuna in water, drained well; 1 cup chopped cucumber; 1/2 cup finely diced red onion; 1/2 cup chopped celery; 1/2 cup cherry tomatoes, halved; 1/4 cup chopped fresh parsley; 1/4 cup chopped bell pepper (any color); 1/4 cup olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 teaspoon dried dill; 1/2 teaspoon garlic powder; Salt and freshly ground black pepper to taste

👩‍🍳 Instructions

1
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and rinse with cold water until cooled. Set aside.
2
While pasta cools, prepare the vegetables: chop cucumber, dice red onion and celery, halve cherry tomatoes, and chop parsley and bell pepper.
3
In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, dried dill, garlic powder, salt, and pepper until well combined.
4
In a large mixing bowl, combine the cooled pasta, drained tuna, chopped cucumber, red onion, celery, cherry tomatoes, parsley, and bell pepper. Pour the dressing over the ingredients.
5
Toss gently until all ingredients are evenly coated with the dressing. Taste and adjust seasonings as needed.
6
For best flavor, cover and refrigerate for at least 30 minutes before serving, allowing the flavors to meld.

💡 Notes

For a milder red onion flavor, soak the diced onion in ice water for 10 minutes before adding to the salad. This salad keeps well in an airtight container in the refrigerator for 3-4 days. Consider adding a pinch of red pepper flakes to the dressing for a touch of heat, or some crumbled feta for a Mediterranean twist.

Zesty Tuna Pasta Salad with a Protein Punch