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Make-Ahead Tuna Pasta Salad

Refreshing Make-Ahead Tuna Pasta Salad Perfect for Summer Fun

A delightful Make-Ahead Tuna Pasta Salad bursting with fresh flavors, perfect for summer fun.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1/3 cup Extra Virgin Olive Oil Provides richness and flavor; substitute with any neutral oil if desired.
  • 1/4 cup Balsamic Vinegar Adds tanginess; white wine vinegar can be a substitute.
  • 2 Tbsp Dijon Mustard Offers a sharp kick; yellow mustard works in a pinch.
  • 1 Tbsp Lemon Juice Brightens flavor; fresh lime juice can be used instead.
  • 1 Tbsp Granulated Sugar Balances acidity; honey or maple syrup can be alternatives.
  • to taste Kosher Salt & Black Pepper Enhances overall flavor; sea salt or regular table salt can substitute.
For the Salad
  • 1/2 lb Short Pasta Small pasta shape like fusilli or bow tie is acceptable.
  • 6.7 oz Jarred or Canned Tuna Main protein source; use tuna packed in olive oil for richer flavor.
  • 1 pint Cherry or Grape Tomatoes Adds sweetness; substitute with sun-dried tomatoes for a different profile.
  • 2 cups Baby Arugula Provides a fresh peppery taste; spinach can be used if preferred.
  • 2 Tbsp Dill, chopped Adds aromatic herb flavors; fresh parsley or basil can replace.
  • 2 Tbsp Chives, chopped Adds aromatic herb flavors; fresh parsley or basil can replace.

Equipment

  • baking sheet
  • measuring cup
  • large pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a measuring cup or jar, combine 1/3 cup of extra virgin olive oil, 1/4 cup of balsamic vinegar, 2 tablespoons of Dijon mustard, freshly squeezed juice of 1 lemon, 1 tablespoon of granulated sugar, and a pinch of kosher salt and black pepper. Whisk or shake until emulsified.
  2. Preheat your oven to 425°F (220°C). Rinse and halve 1 pint of cherry or grape tomatoes. Spread them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 15 minutes until tender.
  3. Boil a large pot of salted water over high heat. Add 1/2 pound of short pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and let cool slightly.
  4. In a large mixing bowl, toss the warm pasta with the prepared dressing. Add the roasted tomatoes, 2 cups of baby arugula, 6.7 ounces of drained tuna (gently flaked), 2 tablespoons each of chopped dill and chives. Mix gently until combined.
  5. Cover with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least 2 hours before serving to enhance flavors.
  6. Before serving, give the salad a gentle toss and sprinkle with fresh arugula and flaky sea salt. Enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

This salad is perfect for picnics and potlucks, and it's best when chilled for at least 2 hours before serving.

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