Lemon Vinaigrette Tuna Pasta Salad

This Lemon Vinaigrette Tuna Pasta Salad is an incredibly light & fresh yet filling pasta salad made with canned tuna, chopped herbs, and a simple lemon olive oil dressing. Easy to make ahead and enjoy for lunches or your next potluck!

Author: Project Meal Plan

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 349 kcal per serving

Ingredients

8 ounces - dry pasta
4 tablespoons - fresh lemon juice
4 tablespoons - extra virgin olive oil
1 tbsp - red wine vinegar
1 tbsp - dijon mustard
½ tsp - fine sea salt
½ tsp - black pepper
2 cans - chunk tuna packed in water
¾ cup - fresh herbs
¼ - red onion

Instructions

Boil the pasta: Heat about 4 quarts of water in a large stockpot over high heat. Once boiling, add at least 1 tablespoon salt to season the water. Cook pasta (8 ounces) to al dente, or the minimum time on the package directions (10 minutes for my pasta). Drain well and rinse pasta with cold water to stop the cooking and bring to room temperature. Set aside to cool while you prep the remaining ingredients.
Make the dressing: In a mason jar with lid, combine the lemon juice (4 tablespoons), extra virgin olive oil (4 tablespoons), Dijon mustard (1 tablespoon), red wine vinegar (1 tablespoon), lemon zest (from 1 lemon), salt (1/2 teaspoon), and pepper (1/2 teaspoon). Put the lid on and shake vigorously until the dressing appears well combined (about 20 seconds).
Assemble the salad: After the pasta has cooled for a few minutes, combine all pasta salad ingredients in a large bowl, including the cooked pasta, drained tuna (2 5-ounce cans), fresh herbs (3/4 cup, finely chopped), and red onion (1/4, very finely diced). Pour the lemon dressing over the top. Mix it up until everything is coated with dressing and taste to see if it needs any additional salt or pepper.
Serve and store: Serve immediately or transfer to a serving dish and top with additional chopped fresh herbs. For meal prep, divide into four containers with lids. Store leftovers in the refrigerator and enjoy within 3 days. Serve cold – if pasta seems dry, drizzle with additional olive oil and a spritz of lemon juice if you have any leftover.

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