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Tuscan Tuna Pasta Salad

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a bowl of pasta salad with veggies and tuna fish
Prep Time: 
20 minutes
Number of Servings: 
Serves 6
Recipe Source: 
Kalefornia Kravings

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

  1. 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.
  2. To make Pasta Salad: boil pasta according to package directions. Drain pasta and set aside to cool completely.
  3. Once pasta is cool, add to a large bowl with tuna, cherry tomatoes, sun-dried tomatoes, artichokes, spinach, feta, onion, and basil.
  4. Pour desired amount of vinaigrette over top and toss until salad is fully coated.
  5. 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

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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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