Tuscan Tuna Pasta Salad
By Caitlin Prettyman
Photo courtesy of Caitlin Prettyman
Prep Time
20 minutes
Number of Servings
Serves 6
Recipe Source
Ingredients
Lemon-Dijon Vinaigrette
- 1⁄4 cup olive oil
- 2 Tbsp lemon juice
- 1 tsp dijon mustard
- 1 garlic clove, minced
- 1⁄4 tsp salt
- Cracked black pepper, to taste
Pasta Salad
- 1 lb bowtie pasta (or your favorite short pasta)
- 2 (5 oz) cans albacore tuna, drained and mashed
- 2 cups fresh cherry tomatoes, halved or quartered
- 1⁄4 cup sun-dried tomatoes, sliced
- 1 (14 oz) can artichoke quarters, chopped (do not use marinated artichokes in oil)
- 1 or 2 handfuls baby spinach
- 1⁄3 cup feta cheese, crumbled
- 1⁄4 red onion, thinly sliced
- 1⁄4 cup fresh basil, sliced
- Freshly cracked black pepper, to taste
Directions
- To make Lemon-Dijon Vinaigrette: whisk vinaigrette ingredients together in a bowl or jar. Keep stored in the refrigerator while your prepare rest of pasta salad.
- To make Pasta Salad: boil pasta according to package directions. Drain pasta and set aside to cool completely.
- Once pasta is cool, add to a large bowl with tuna, cherry tomatoes, sun-dried tomatoes, artichokes, spinach, feta, onion, and basil.
- Pour desired amount of vinaigrette over top and toss until salad is fully coated.
- Serve with freshly cracked black pepper sprinkled over top (or cover salad and let it chill in refrigerator for 1 to 2 hours before serving).
Notes
- Make sure to keep the tuna in larger chunks, so it doesn’t get lost in the salad. Albacore tuna is a preferred choice for this dish, as it has a firmer texture that holds up well to the rest of the ingredients.
- Use canned artichoke hearts or quarters packed in brine. Do not use marinated artichokes; they will make your pasta salad too oily.
- The amounts listed for ingredients are suggested amounts. If you prefer more or less of an ingredient, feel free to alter the recipe to your liking.
- If you prefer more dressing, double the vinaigrette recipe.
Nutrition Info
487 Calories, 26 g Protein, 26 mg Cholesterol, 68 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 7 g Fiber, 13 g Total fat (3 g sat), 303 mg Sodium, ★★★★★ Vitamin B3 (niacin), Vitamin B6, Vitamin K, Phosphorus, ★★★★ Vitamin B12, ★★ Vitamin B2 (riboflavin), Vitamin C, Folate, Magnesium, ★ Vitamin A, Vitamin B1 (thiamine), Vitamin E, Calcium, Iron, Potassium, Zinc
Contributor
Caitlin Prettyman
Caitlin Prettyman is the fun-loving foodie behind Kalefornia Kravings.
She was born and raised San Diego, Californian, loves travelling and trying new/exotic foods, and her idea of cold weather is anything below 70 degrees.
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