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For the dressing:
- ⅓ cup olive oil
- 2 tablespoons lemon juice or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
👨🍳 Instructions
- Cook the pasta:
Bring a pot of salted water to a boil and cook the pasta until al dente. Drain, rinse under cold water, and let cool completely. - Make the dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Adjust to taste. - Assemble the salad:
In a large bowl, combine the cooled pasta, tuna (flaked), chopped veggies, olives, and capers. Pour the dressing over the top and toss gently to combine. - Chill and serve:
Cover and refrigerate for at least 30 minutes before serving. Garnish with fresh herbs and an extra squeeze of lemon if desired.
✅ Tips & Variations
- Add hard-boiled eggs for an extra protein boost.
- Make it creamy: Add a spoonful of mayo or Greek yogurt to the dressing for a richer version.
- Go Mediterranean: Toss in feta cheese, sun-dried tomatoes, or artichoke hearts.
- Use whole-grain pasta for added fiber and nutrition.
🧊 Storage
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving and refresh with a splash of olive oil or lemon juice if needed.
Final Thoughts
This Cold Pasta Salad with Tuna is everything a great summer dish should be: easy, cool, healthy, and endlessly adaptable. Whether you’re packing lunch, feeding a family, or preparing for a picnic, this recipe is a no-fuss solution that doesn’t compromise on taste.
It’s proof that simple ingredients, when combined thoughtfully, can make something truly delicious.
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