Make-Ahead Tuna Pasta Salad (No Mayo!)
This easy Tuna Pasta Salad is inexpensive to make, tastes delicious, has no mayonnaise, and features our favorite pantry staple: jarred tuna fish! Dressed with a homemade balsamic vinaigrette, it's sure to elevate any summer picnics or cookout. Pro-tip: make it a day in advance for the flavors to meld! Dairy-free.
Servings: 6 servings
Calories: 150kcal
Ingredients
For the balsamic vinegar dressing
- ⅓ 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
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