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- 8 oz whole wheat pasta (fusilli or penne) - 1 can (5 oz) tuna in water, drained - 1 cup cherry tomatoes, halved - 1/2 cup cucumber, diced - 1/2 cup bell pepper (any color), diced - 1/4 cup red onion, finely chopped - 1/4 cup black olives, sliced Whole wheat pasta adds nutrients and fiber. You can use fusilli or penne for shape. Choose canned tuna packed in water for a lighter taste. This keeps the dish fresh and light. For veggies, cherry tomatoes add sweetness, while cucumber and bell pepper give crunch. Red onion brings a touch of sharpness, and black olives add a salty bite. - 2 tablespoons lemon juice - 3 tablespoons olive oil - 1 teaspoon Dijon mustard - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish Lemon juice and olive oil form a bright, zesty base. They keep the salad light and fresh. Dijon mustard adds a slight tang, enhancing the overall flavor. Dried oregano gives an earthy note. Use salt and pepper for balance. Fresh basil leaves not only look great but also add a fragrant twist. For a full recipe, refer to Zesty Tuna Pasta Salad. To cook the pasta perfectly, use a large pot of salted boiling water. This helps add flavor. Follow the package instructions and cook until the pasta is al dente. Al dente means the pasta should be firm but not hard. Once done, drain the pasta and rinse it under cold water. This cools it quickly and stops the cooking process. While the pasta cools, it's time to chop your vegetables. Take your cherry tomatoes, cucumber, bell pepper, and red onion. Use a sharp knife to chop them into small, even pieces. This helps with even mixing later. Place all the chopped veggies in a large mixing bowl. Next, mix the dressing. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, dried oregano, salt, and pepper. Whisk until it’s well combined. Now, it's time to combine all the ingredients. Once the pasta is cool, add it to the bowl with the chopped vegetables. Next, add the drained tuna and black olives. Pour the dressing over this mixture. Gently toss everything together to coat it well. For the best taste, chill the salad in the fridge for at least 30 minutes. This helps the flavors meld. When ready to serve, give it one last toss and adjust the seasoning if needed. Serve the salad chilled in a large bowl or on individual plates. Garnish with fresh basil leaves for a touch of color. A lemon wedge on the side adds brightness to the dish. You can easily prep this salad in advance. Start by cooking the pasta and cooling it. Chop the veggies and mix the dressing. Store each part separately. This keeps everything fresh. When ready to serve, just combine them. To keep the salad fresh, use an airtight container. Store it in the fridge. It stays good for about three days. If you notice any moisture, drain it before serving. You can make this salad fit your taste. Try using chickpeas or beans for a vegetarian option. They add protein and texture. For vegan options, skip the tuna. You can use diced avocado instead. Want more protein? Add grilled chicken or shrimp. These options make the salad hearty and filling. You can even mix in nuts for crunch. Herbs can really change the flavor of your salad. Try adding fresh parsley or dill for a bright taste. You can also sprinkle in some red pepper flakes if you like heat. Think about different dressings too. A balsamic vinaigrette can give a sweet tang. A yogurt-based dressing can add creaminess without mayo. Experiment with what you love. {{image_2}} You can make this tuna pasta salad unique by adding regional flavors. For a Mediterranean vibe, use ingredients like artichokes, feta cheese, or sun-dried tomatoes. These add a burst of flavor and make your salad feel special. You might also try adding some capers for a salty twist that brightens the dish. For a tropical twist, think about adding fruits. Pineapple or mango chunks bring a sweet touch. This makes the salad refreshing and perfect for summer days. You can also add some coconut flakes for extra texture and taste. If you're watching carbs, swap whole wheat pasta for zucchini noodles or cauliflower rice. This keeps the dish light and still tasty. Just spiralize the zucchini or rice the cauliflower, then mix it in with your other ingredients. For gluten-free options, use gluten-free pasta. Many brands offer great alternatives that taste just as good. Be sure to check the label to ensure it fits your needs. Each season brings different vegetables. In spring, use asparagus, peas, or radishes for a fresh crunch. In summer, opt for bell peppers and corn for sweetness. In the fall, roasted pumpkin or butternut squash adds warmth. For dressings, try changing the flavor with the seasons. In summer, a light lemon and herb dressing works well. In winter, you might want something richer, like a creamy yogurt-based dressing. This keeps the salad exciting all year long. For the full recipe, check out the Zesty Tuna Pasta Salad. You can store tuna pasta salad in your fridge for about three days. Make sure to keep it in an airtight container. This helps maintain freshness and flavor. If you have leftovers, consume them within this time frame for the best taste. You can freeze tuna pasta salad, but it changes the texture. If you want to freeze it, use a freezer-safe container. When you’re ready to eat, defrost it in the fridge overnight. After thawing, stir the salad well and add extra dressing if needed to refresh the flavors. Check for any off smell or change in color. If the salad looks slimy or has a funny odor, it’s best to discard it. For safe storage, follow the three-day guideline for the fridge. If you freeze it, use it within a month for the best quality. Yes, you can use tuna in oil. It adds a richer flavor to the salad. The oil also makes the salad a bit more calorie-dense. If you prefer a lighter dish, stick with tuna in water. If you want a different protein, try chickpeas or shredded chicken. For a vegan option, use cooked lentils or tofu. These choices offer great taste and fit various diets. Tuna pasta salad stays fresh for 3 to 5 days in the fridge. Store it in an airtight container to keep it tasty. Always check for any signs of spoilage before enjoying leftovers. This article covered how to make a delicious tuna pasta salad. We explored key ingredients, from whole wheat pasta to the best dressings. You learned step-by-step instructions for cooking and assembling. Tips for making ahead and customizing your salad were also shared. Our sections on variations and storage ensure you can enjoy this dish anytime. Healthy meals like this one can brighten your plate and nourish your body. Enjoy experimenting with ingredients, flavors, and your own twist!

Tuna Pasta Salad Without Mayo

Discover the refreshing flavors of Zesty Tuna Pasta Salad that’s perfect for lunch or dinner! This quick and easy recipe features whole wheat pasta, tuna, and a colorful mix of veggies, all tossed in a zesty dressing. Just 15 minutes of prep time creates a deliciously satisfying dish that’s great for meal prep or potlucks. Click through to explore this tasty recipe and impress your family with a wholesome salad everyone will love!
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Ingredients Method

Ingredients
  

8 oz whole wheat pasta (fusilli or penne)
1 can (5 oz) tuna in water, drained
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup bell pepper (any color), diced
1/4 cup red onion, finely chopped
1/4 cup black olives, sliced
2 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish

Method
 

Cook the Pasta: In a large pot of salted boiling water, cook the whole wheat pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
    Prepare the Vegetables: While the pasta is cooling, chop the cherry tomatoes, cucumber, bell pepper, and red onion, then set aside in a large mixing bowl.
      Mix the Dressing: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, dried oregano, salt, and pepper until well combined.
        Combine Ingredients: Once the pasta is cool, add it to the bowl with the vegetables, along with the drained tuna and black olives.
          Toss Together: Pour the dressing over the pasta mixture and gently toss everything together until well coated.
            Chill and Serve: Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld together. Before serving, give it a final toss and adjust seasoning if necessary.
              - Prep Time: 15 min | Total Time: 45 min | Servings: 4
                - Presentation Tips: Serve chilled in a large bowl or individual plates, garnished with fresh basil leaves for a pop of color. A lemon wedge on the side adds brightness to the dish.