No-mayo tuna pasta salad is my latest obsession. I made the mélange last Friday and have been eating it (alongside broccoli cheddar quiche) for breakfast, lunch and dinner ever since. Perhaps I’m simply on a canned fish kick.
No-mayo tuna pasta salad is super easy to prepare and chock-full of tasty ingredients, including artichoke hearts, Kalamata olives, sun-dried tomatoes and Feta cheese. And I bet it’d be delicious with different mix-ins, like shaved fennel or smoked Atlantic salmon.
In other news, Teddy B experienced a few firsts this past week, including walking outside on leash, exploring Alamo Square and socializing with Dude, a Coton de Tuléar in the neighborhood. I don’t know who had more fun, him or me. 🙂
Recipe adapted from The Healthful Ideas.
- ⅓ cup olive oil
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons Dijon mustard
- 1 teaspoon finely grated lemon zest
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 12 ounces short pasta, like campanelle or penne
- 2 5 oz. cans tuna in water, drained
- 1 14 oz. can artichoke hearts in water, drained and quartered
- 1½ cups cherry tomatoes, halved crosswise
- ½ cup pitted Kalamata olives, torn into ½" pieces
- ½ cup sun-dried tomatoes in oil, removed from oil and chopped
- 1 stalk celery, finely diced
- ½ small red onion, finely diced
- ¼ cup chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons capers, rinsed and drained
- ½ cup Feta cheese crumbles
- kosher salt and freshly ground black pepper, to taste
- Combine the dressing ingredients in a small jar with a lid and shake vigorously until emulsified.
- Cook pasta according to package directions until al dente. Rinse with cold water, drain well and transfer to a large bowl. Add 2 tablespoons dressing and toss to combine.
- Add next 11 ingredients (tuna through Feta cheese) and about two-thirds of the remaining dressing and toss to combine. Add additional dressing, salt and pepper to taste. Serve at room temperature or slightly chilled.
