Tuna Pasta Salad without Mayo
User Reviews
5
Tuna Pasta Salad without Mayo
Description
This Tuna Pasta Salad without Mayo uses cooked tri-color tortellini chilled and mixed with canned yellowfin tuna in olive oil, quartered cherry tomatoes, finely diced shallots, and a vinaigrette dressing. The olive oil from the tuna adds richness and flavor to the vinaigrette, which is tossed thoroughly for even coating. Fresh chives can be added for garnish, contributing a subtle onion-like freshness.
The salad is refrigerated for several hours before serving to allow flavors to meld, resulting in a light yet savory salad with bright tomato notes and tender pasta. This preparation avoids mayonnaise while maintaining moisture and taste through the vinaigrette and tuna oil.
The colorful tortellini adds visual appeal and texture, complementing the juicy tomatoes and delicate shallots. It serves well as a casual lunch, picnic salad, or side dish.
Storing leftovers in an airtight container in the refrigerator keeps the salad fresh for up to four days, making it convenient for meal prep.
Ingredients
- 1 pound tri-color tortellini pasta dried
- 2 ounce cans yellowfin tuna reserve the olive oil for use in the salad, in olive oil
- 12 ounces cherry tomato quartered, red
- 1-2 shallot finely diced
- ½ cup vinaigrette or a vinaigrette of your choosing, chive
- chives optional, for garnish, fresh, chopped
Instructions
- Cook tortellini according to package directions. Rinse tortellini with cold water to prevent them from continuing to cook. Let excess water strain off and add tortellini to a bowl.
- Add 2 (5-ounce) cans of tuna in olive oil to a bowl. The olive oil the tuna is packed in will be added to the salad as it’s packed with flavor.
- Add quartered cherry tomatoes, diced shallots, and strained tortellini to the bowl. Add Chive Vinaigrette (or a vinaigrette of your choosing) and stir until well combined.
- Refrigerate in a lidded container until serving. For best results, chill for 2-4 hours before serving to let the flavors meld.
- When serving, garnish with freshly chopped chives (optional).
Notes
- Store leftovers in a lidded container in the refrigerator for up to 4 days.
- Chill the salad for 2-4 hours before serving to let flavors develop.
- Use the olive oil from canned tuna to enhance the dressing's flavor.
- Freshly chopped chives add a mild onion note as garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 658mg | 27% |
| Potassium | 126mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 15mg | 17% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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