The Latest

all lifestyle

BusinessFamilyGather

The Latest

food

lifestyle

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

Tuna pasta salad with arugula

Tuna Pasta Salad

Posted by: Ari Laing

We love this easy tuna pasta salad! It's inexpensive to make, tastes delicious, has no mayonnaise to be found (instead, we're using a homemade balsamic vinaigrette to dress the salad!), and features our favorite pantry staple: jarred tuna fish! It's sure to elevate any summer picnics or cookouts. Plus, it's easy to make ahead! DF

recipe +-

Posted by: Ari Laing
Tuna pasta salad in a bowl
Print Recipe
5 from 1 vote

Tuna Pasta Salad

We love this easy tuna pasta salad! It's inexpensive to make, tastes delicious, has no mayonnaise to be found (instead, we're using a homemade balsamic vinaigrette to dress the salad!), and features our favorite pantry staple: jarred tuna fish! It's sure to elevate any summer picnics or cookouts. Plus, it's easy to make ahead! DF
Prep Time15 mins
Cook Time25 mins
Chilling Time2 hrs
Total Time2 hrs 40 mins
Course: Lunch
Cuisine: American
Keyword: balsamic vinaigrette, canned tuna, roasted tomatoes, tuna fish
Servings: 6 servings
Calories: 150kcal
Author: Ari Laing

Equipment

  • Large pot
  • Rimmed baking sheet
  • Large mixing bowl
  • 2 cup measuring cup or mason jar with lid

Ingredients

For the balsamic vinegar dressing

  • cup extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp Dijon mustard
  • ½ lemon juiced
  • 1 Tbsp granulated sugar
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper

For the pasta salad

  • ½ lb pasta short shape
  • 1 6.7 oz jar tuna fish or canned tuna
  • 1 pint cherry tomatoes or grape tomatoes
  • 2 cups baby arugula plus more for serving
  • 2 Tbsp dill finely chopped
  • 2 Tbsp chives thinly sliced
  • Flaky sea salt for serving

Instructions

  • Make the salad dressing. Combine ⅓ cup extra virgin olive oil, 2 Tbsp balsamic vinegar, 2 Tbsp Dijon mustard, ½ a lemon juiced, 1 Tbsp sugar, ½ tsp Kosher salt, and ¼ tsp black pepper in a measuring cup, then whisk to combine. (You can also place everything in a mason jar, seal tightly, then shake.) Set aside.
  • Roast the tomatoes. Preheat an oven to 425F. Place the tomatoes on a rimmed baking sheet, then drizzle with 2 Tbsp olive oil and ½ tsp Kosher salt, then roast for 15 minutes.
  • Cook the pasta. Bring a large pot of salted water to a rapid boil, then add ½ lb pasta. Cook according to package directions until just past al dente, or until pasta is tender, but not mushy. Drain the pasta.
  • Toss it all together. Place pasta in a large mixing bowl, then pour balsamic vinaigrette on top. Add roasted cherry tomatoes, 2 heaping cups of arugula, the drained tuna (add it in large chunks, if possible!), 2 Tbsp chopped dill, and 2 Tbsp chopped chives. Carefully toss to mix well.
  • Chill, then serve. You can certainly enjoy this right away, but it's even better chilled for at least 2 hours. Can be served cold or at room temperature. Just before serving, add in another handful of baby arugula (if you want some that hasn't wilted) and sprinkle with a tiny bit of flaky sea salt.

Notes

  • For best results, dress the salad while the pasta is still warm!

Nutrition

Calories: 150kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 461mg | Potassium: 353mg | Fiber: 2g | Sugar: 7g | Vitamin A: 767IU | Vitamin C: 27mg | Calcium: 33mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!