Ingredients
Scale
- 8 oz rotini pasta
- 1 can (5 oz) high-quality tuna, drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 medium red onion, thinly sliced
- 1/2 cup mayonnaise (or Greek yogurt)
- 2 tbsp lemon juice, freshly squeezed
- 1/4 cup dill pickles, chopped
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in a large pot of salted boiling water until al dente. Drain and let cool.
- While the pasta cooks, chop the cherry tomatoes, cucumber, and red onion.
- In a large mixing bowl, combine the drained tuna with cooled pasta and prepared vegetables.
- In a separate bowl, mix together mayonnaise, lemon juice, salt, and pepper until smooth.
- Pour dressing over the pasta mixture and gently fold until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Use good quality tuna for better flavor. The salad can be made ahead and keeps well in the fridge for up to two days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg