|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||35%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 4g||13%|
|*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.|
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.
Tips: Tuna and mayo are both pretty perishable, so if you're sending this to work or school, be sure the 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.
Want to make the recipe more wholesome? Try swapping regular pasta for whole wheat. Between the veggies, tuna, and dressing, there are lots of complementary flavors and textures in the dish to help whole grain newbies get acclimated to the change.
Variation: 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.
Make it a Meal: Look forward to that packed lunch by pairing this tuna pasta combo with a delicious salad. This Avocado, Hearts of Palm, Edamame & Za’atar Salad makes a great complement. Iced tea and fresh strawberries are ideal go-withs, too.
Edited by Miri Rotkovitz
- For the Salad:
- 8 ounces/227 g. 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)
- 1/2 cup/115 ml. mayonnaise (regular or low fat)
- 1/4 cup/60 ml. olive oil
- 1 tablespoon white wine (or rice vinegar)
- Optional: 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
1. Cook pasta according to package directions. For last minute of cooking, add the broccoli florets. Drain noodles and broccoli. Rinse immediately under very cold running water and drain well.
2. In a large bowl, combine the pasta and broccoli with the tuna, tomatoes, olives, and scallions.
3. In a small bowl, mix the mayonnaise, olive oil, vinegar, mustard (if using), salt and pepper. Beat with a whisk for a creamy-textured dressing.
4. Just before serving, pour dressing over tuna-pasta salad and mix well.