Mediterranean Tuna Salad with Pasta
This Mediterranean Tuna Salad with Pasta is make-ahead friendly, full of flavor, and even better the next day.
Ingredients:
Citrus Dijon Dressing
- 2 tbsp. Dijon Mustard
- Zest and Juice of 1 Lime
- Juice of 1 Lemon
- 1 tbsp. Olive Oil
- Celery Salt Cracked Black Pepper, Red Pepper Flakes, to taste
Salad
- 3 Celery Ribs thinly sliced
- Half an English Cucumber quartered, seeded, and thinly sliced
- 2-3 Radishes quartered and thinly sliced
- 1/4-1/3 cup Diced Red Onion
- 3 Scallions white and green parts, thinly sliced
- 3 cans Olive Oil Packed Tuna plus their oil
- 1/4 cup Chopped Kalamata Olives
- 1/4 cup Chopped Pepperoncini Peppers
- 10-12 Mint Leaves chiffonade cut
- 8 oz. Rotini Pasta cooked al dente
- Half a Bunch Parsley finely chopped
- Lemon Zest Black Pepper, Kosher Salt, More Herbs to taste
- Crumbled Feta Olive Oil, Black Pepper for serving
Instructions:
Citrus Dijon Dressing
- In a large mixing bowl, whisk together dressing ingredients until oil is emulsified and mixture is creamy and thickened, and set aside.
Salad
- Add veggies, tuna, olives, pepperoncinis, and herbs to the bowl with the dressing and stir to coat in dressing.
- Add pasta to the salad and toss to mix in the pasta.
- Taste for seasoning and add more salt, pepper, herbs, and lemon zest if desired.
- Portion salad onto plates and top with crumbled feta, a drizzle of olive oil and black pepper, if desired.
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