Tuna pasta salad is quick and picnic-ready in no time.
Our lightened up, brightened up version is made with a lemon-herb vinaigrette and al dente rotini.
We recommend using good-quality tuna packed in oil.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
It has more flavor than the water-packed kind and a rich (not dry) texture.
Learn how to make tuna pasta salad.
This summery salad is delicious served chilled or at room temperature.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
It’s ready in just minutes, and nothing need a long time to cook.
Fold in the arugula just before serving.
Can You Make Tuna Pasta Salad Ahead of Time?
Credit:Caitlin Bensel, Food Stylist: Torie Cox
If it’s dressed too early and for too long, the delicate greens will wilt and turn limp.
Instead, mix the entire pasta salad, and add the arugula right before you eat the dish.
So we recommend serving this with a glass of white wine, and call dinner done.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Ingredients
12oz.uncookedrotini pasta
1(1-oz.)
Place in a large bowl.
Slowly drizzle in olive oil in a steady stream, whisking constantly, until smooth and combined.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Drizzle in dressing; toss gently to coat.
Add arugula; toss gently.
Serve chilled or at room temperature.
