Tuna & Sun Dried Tomato Pasta Salad
The creamiest tuna & sun dried tomato pasta salad! Full of fresh veg, this salad can be made ahead of time, so is great for meal prepping.
Servings: 6 Portions
Equipment
- Large Saucepan
- Large Mixing Bowl
- Microplane/Grater
Ingredients
- 400 g Pasta (See Notes)
Dressing
- 150 g Mayonnaise
- 100 g Greek Yoghurt
- 145 g Tin Of Tuna Chunks In Oil
- 1 tsp Dijon Mustard
- ½ Lemon (Zest & Juice)
Salad
- 1 Red Onion
- ½ Large Cucumber
- ½ Red Pepper
- 10 Sun Dried Tomatoes
- 1 tsp Capers (Drained)
- 1 tbsp Finely Chopped Parsley
- Smoked Paprika (To Finish)
Instructions
- Cook the pasta in boiling salted water, following the packet instructions to cook al dente. Once cooked, refresh under cold water then leave to drain.
Dressing
- Place the mayonnaise, yoghurt, the tin of tuna (both the tuna & oil), mustard & lemon into a large mixing bowl. Season well with salt & pepper then mix to combine.
Salad
- Peel & finely dice the red onion, de seed the red pepper & finely dice as well. Cut the cucumber in half down the length then slice thinly. Roughly chop the sun dried tomatoes & capers. Add all into the dressing, along with the chopped parsley.
- Add the drained pasta into the dressing then give the salad a good mix.
- Spoon the salad into bowls then sprinkle smoked paprika on top, to serve.
Notes
1. Pasta - I used farfalle pasta for my salad but feel free to use a different shape if you'd prefer.
2. Tuna - Make sure to use a tin of tuna chunks that are stored in oil. The oil is stirred into the dressing along with the tuna. A good quality tuna makes all the difference here!
3. Veg - Feel free to use different veg in your salad than the ones specified in this recipe.
4. Making In Advance - This pasta salad can be made in advance & stored in the fridge for up to 3 days.