Tuna and Veggie Pasta Salad (Parve)

Written by
Giora Shimoni
Giora Shimoni lives in Israel, where he works in online publishing and develops Kosher recipes.
Learn about our editorial process
Giora Shimoni
Published on 08/28/19 by Giora Shimoni
Giora Shimoni lives in Israel, where he works in online publishing and develops Kosher recipes.
Learn about The Spruce Eats's Editorial Process

Updated 08/28/19

Tuna and Veggie Pasta Salad

The Spruce / Miri Rotkovitz
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
463 Calories
28g Fat
34g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 463
% Daily Value*
Total Fat 28g 35%
Saturated Fat 4g 22%
Cholesterol 29mg 10%
Sodium 369mg 16%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 13%
Protein 19g
Calcium 55mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tuna pasta salad is a potluck and picnic classic, and this one ups the game with the addition of crisp blanched broccoli, juicy cherry tomatoes, olives and scallions. This colorful, one-dish meal is also ideal for a quick, kid-friendly supper on a busy night, or for toting along in packed lunches.

Tip

  • Tuna and mayo are both pretty perishable, so if you're sending this to work or school, be sure to pack the refrigerated salad in a thermos to keep it safely cool until lunchtime.
  • Transporting it to a picnic or potluck? A well-insulated cooler bag with plenty of ice packs is a good bet.

Variations

  • Want to make the recipe more wholesome? Try swapping regular pasta for whole wheat. Between the veggies, tuna, and dressing, there are lots of complimentary flavors and textures in the dish to help whole-grain newbies get acclimated to the change. 
  • Not a fan of mayo-based dressings? Skip it and toss the salad with a fruity extra virgin olive oil and freshly squeezed lemon juice to taste. Season with freshly cracked black pepper and a pinch of coarse sea salt, if desired. 

Look forward to that packed lunch by pairing this tuna pasta combo with a delicious salad. Iced tea and fresh strawberries are ideal go-withs, too. 

Ingredients

  • For the Salad:
  • 8 ounces/227 grams pasta (rotini or fusilli [corkscrew])
  • 2 cups broccoli (fresh, small florets)
  • 2 cans/10 ounces tuna (water-packed, drained)
  • 1 cup tomatoes (cherry or grape, halved)
  • 3/4 cup olives (sliced black or green)
  • 3 scallions (white and light green parts only, sliced into thin rounds)
  • For the Dressing:
  • 1/2 cup/115 milliliters mayonnaise (regular or low fat)
  • 1/4 cup/60 milliliters olive oil
  • 1 tablespoon white wine (or rice vinegar)
  • Optional: 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Steps to Make It

  1. Cook pasta according to package directions.

  2. For the last minute of cooking, add the broccoli florets.

  3. Drain noodles and broccoli.

  4. Rinse immediately under very cold running water and drain well.

  5. In a large bowl, combine the pasta and broccoli with the tuna, tomatoes, olives, and scallions.

  6. In a small bowl, mix the mayonnaise, olive oil, vinegar, mustard (if using), salt and pepper.

  7. Beat with a whisk for a creamy-textured dressing.

  8. Just before serving, pour dressing over tuna-pasta salad and mix well.

  9. Enjoy!