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Tuna Pasta Salad
This cold pasta salad with tuna makes a great side dish all summer long. It's also a filling lunch, especially if you double up on the tuna.
Course
Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Cooling Time
1
hour
hour
Total Time
20
minutes
minutes
Servings
6
Calories
318
kcal
Author
Karly Campbell
Ingredients
8
ounces
campanelle pasta
12
ounces
tuna
drained
1
avocado
diced
1
cup
cherry tomatoes
halved
1/2
cup
diced red onion
¼
cup
mayonnaise
2
tablespoons
fresh lemon juice
2
tablespoons
minced chives
1
tablespoon
dill
1
teaspoon
salt
1
teaspoon
pepper
Instructions
Bring a large pot of water to a boil and cook the pasta according to package directions. Drain and rinse under cold water.
Add the pasta to large bowl along with the tuna, avocado, tomatoes, and red onion. Stir to combine.
Add the mayonnaise, lemon juice, chives, dill, salt, and pepper to a small mixing bowl and whisk to combine.
Pour dressing over the pasta salad and stir to coat.
Season with additional salt and pepper as needed.
Cover tightly and refrigerate for one hour before serving.
Video
Notes
If making in more than an hour in advance, add the avocado just before serving to prevent browning.
Nutrition
Calories:
318
kcal
|
Carbohydrates:
33
g
|
Protein:
17
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Cholesterol:
24
mg
|
Sodium:
594
mg
|
Potassium:
421
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
245
IU
|
Vitamin C:
12.5
mg
|
Calcium:
27
mg
|
Iron:
1.8
mg