Pasta Salad with Tuna
User Reviews
3
Pasta Salad with Tuna
Description
Pasta Salad with Tuna combines short pasta shapes with canned tuna and fresh vegetables including red onion, scallions, bell pepper, and tomato. The dressing is mayonnaise-based seasoned with fresh dill, celery seed, thyme leaves, salt, black pepper, and a touch of lemon juice brightening the flavors. The salad is made ahead and refrigerated for at least a few hours to meld tastes and chill thoroughly.
The dressing balances creaminess with herbaceous notes and a subtle acidity. The texture is a contrast of tender pasta, chunky vegetables, and flaky tuna, enhanced by the garnish of sliced or wedged hard-boiled eggs. The celery seed adds a mild anise flavor, complementing the herbs and fish.
This salad is suitable as a light lunch or side dish, easy to prepare in advance, and adaptable by substituting salmon or shrimp for the tuna, or using vinaigrette instead of mayonnaise for a lighter variation.
Ingredients
- 2 cups pasta curls or elbows
- 6 ounces canned tuna drained
- 1/2 red onion minced, medium
- 6 scallions thinly sliced
- 1/2 bell pepper cut in small dice, large or several colorful minis
- 1 tomato cut in small dice
- 1/4 cup mayonnaise use more for a creamier dressing
- 2 Tbsp dill or you can use 1 tsp dried, fresh
- 1 tsp celery seed
- thyme fresh leaves
- salt fresh cracked
- black pepper fresh cracked
- lemon a squeeze
- 2 egg cut in wedges, 3 hard boiled
Instructions
- Cook the pasta in plenty of salted water until just al dente. Drain and rinse in cold water.
- Mix the first 6 ingredients together with the mayo. Measure in enough mayo to make the salad moist but not overwhelmed. Add the herbs, celery seed, salt and pepper to taste. Add the dash of lemon juice and then refrigerate the salad for at least a few hours.
- When ready to serve, give the salad another toss, taste to see if you need more seasoning, or more mayo, (it will probably need something) and garnish with the eggs
Notes
- Use whole wheat pasta for added fiber and nutrition.
- Substitute canned salmon or cooked baby shrimp for the tuna if preferred.
- For a lighter dressing, replace mayonnaise with a vinaigrette style dressing.
- Chilling the salad for several hours improves the flavor melding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5 servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 698mg | 29% |
| Potassium | 337mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 21mg | 23% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3
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