Description
This Quick Summer Tuna Pasta Salad is a refreshing and satisfying dish perfect for warm weather. Tender pasta is combined with flavorful tuna, crisp vegetables, and a zesty dressing for a delightful meal.
Ingredients
Units
Scale
Tuna Pasta Salad:
- 10–12 ounces pasta
- 3 (5-ounce) cans tuna, drained
- 1/2 cup red onions, chopped
- 1/2 cup sliced pepperoncini
- 10–12 sweet peppers, diced (or 1 red bell pepper)
- 1/2 cup chopped parsley
- 5–6 cups arugula
Dressing:
- 1 teaspoon lemon zest
- 3 tablespoons EACH: lemon juice AND olive oil
- 1/4 cup mayonnaise
- 1 tablespoon ranch dressing mix (powder)
- 1/2 teaspoon garlic powder
- 1–2 teaspoons sugar
- salt and pepper
Instructions
- PASTA: Prepare the pasta according to package directions. Drain and allow the pasta to cool.
- DRESSING: Add all the ingredients for the dressing in a mason jar, screw on the cap, and shake until well combined. Adjust sugar, salt, and pepper to taste.
- SALAD: Combine all salad ingredients in a large bowl. Toss with dressing (arugula added just before serving).
Notes
- Leftover salad will last covered in an airtight container for up to 3-4 days.
- Keep arugula separate until serving to maintain freshness.
- Pack in a mason jar for easy transport.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 25mg
