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–+ servings
Bertha Jones

Tuna Pasta Salad

This light canned tuna pasta salad combines bright lemon and cool cucumber with flaky tuna and tender pasta for a refreshing weeknight meal or picnic side.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pasta & Dressing
  • 8 ounces pasta (short shapes like elbow, shells, or orecchiette) Cook until al dente
  • 3 tablespoons olive oil Use high-quality olive oil for best flavor
  • 2 tablespoons lemon juice Freshly squeezed preferred
  • 1 teaspoon salt Adjust to taste
  • 1/2 teaspoon pepper Freshly ground preferred
Main Ingredients
  • 2 cans canned tuna, drained Choose high-quality tuna in water for a lighter finish
  • 1 cup cherry tomatoes, diced Halved if desired
  • 1 medium cucumber, chopped Peel and seed if desired
  • 1/2 small red onion, finely chopped Soak in cold water briefly to reduce sharpness if desired
  • 1/4 cup fresh parsley, chopped For garnish

Method
 

Preparation
  1. Cook pasta according to package instructions, then drain and let cool.
  2. In a large bowl, combine drained canned tuna, cooked pasta, diced cherry tomatoes, chopped cucumber, and finely chopped red onion.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to combine.
  5. Garnish with fresh parsley.
  6. Serve chilled or at room temperature.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 34gProtein: 22gFat: 12gSaturated Fat: 1.5gSodium: 600mgFiber: 2gSugar: 3g

Notes

Cool the pasta salad to room temperature before refrigerating in an airtight container. Consume within 3–4 days for best quality. Keep chilled and consider stirring before serving after refrigeration to redistribute dressing. Avoid freezing to maintain texture.

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