Description
This tuna pasta salad is creamy, tangy, and packed with fresh vegetables, herbs, and briny olives. It’s a hearty and refreshing dish perfect for lunches or gatherings.
Ingredients
- 16 ounce box rotini or fusili pasta
- 3 (5 ounce) cans whole chunk tuna packed in water
- 3/4 cup frozen peas
- 3/4 cup celery, chopped
- 6 green onions, finely sliced (light green parts)
- 2 medium Roma tomatoes, chopped
- 1 cup kalamata olives, sliced
- 2–3 pepperoncini, sliced
- 1/4 cup fresh flat leaf parsley, coarsely chopped
- 3/4 cup mayonnaise
- 1/2 cup Italian salad dressing
- 1/4 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- 2–3 tablespoons water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 kalamata olives, finely minced (optional)
- 2 tablespoons Parmesan cheese, finely grated (optional)
Instructions
- Cook pasta in salted boiling water according to package directions until al dente. Drain, rinse under cold water, and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
- Place frozen peas in a colander and pour boiling water over them. Drain and let cool.
- Prepare the Italian dressing by blending red wine vinegar, olive oil, water, oregano, basil, garlic powder, onion powder, celery salt, red pepper flakes, salt, black pepper, and optional minced olives until smooth. In a separate bowl, whisk together mayonnaise and 1/2 cup of the prepared dressing until creamy. Adjust to taste.
- In a large bowl, break up the tuna with a fork, optionally adding the liquid from one can for extra moisture.
- Add cooked pasta, peas, celery, green onions, sliced olives, pepperoncini, and parsley to the tuna. Pour dressing over and gently toss to combine.
- Add chopped tomatoes and lightly toss again. Sprinkle with Parmesan if desired.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- For a lighter version, substitute part of the mayonnaise with Greek yogurt.
- Adjust seasoning and dressing quantity to taste.
- Best served chilled after flavors have melded.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 35 mg
