This delightful, substantial tuna pasta salad recipe is perfect for a light summer supper. It’s a fantastic make-ahead pasta salad that’s ideal for potlucks and barbecues.
This tuna pasta salad is a delicious (and well-balanced) supper! The pasta provides carbohydrates, the tuna provides protein, and all of the vegetables provide vitamins and fiber. Olive oil is high in healthy fats and has a pleasant crunch. The mix of flavors and textures in this dish appeals to me greatly.
It also produces fantastic leftovers, so it’s great for meal prep (it’ll keep in the fridge for up to 5 days). For the vegetables, I used tomatoes, celery, and cucumber, but feel free to substitute anything you don’t like.
If you’re looking for a heavier dressing, try my creamy tuna pasta salad.
Cook your pasta until it’s done, then drain it completely in a strainer after rinsing it under cold water. Meanwhile, combine the remaining ingredients in a big salad bowl (tuna, red onion, tomatoes, celery, cucumber, and parsley). Toss the drained spaghetti with the oil and vinegar, seasoning with salt and pepper to taste. (For a complete list of ingredients and instructions, see the recipe card below.)
I just mixed balsamic vinegar and olive oil together. Sometimes the simplest solution is the best! To suit your personal preferences, add additional oil and/or vinegar.