29 Jun Tuna Pasta Salad
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Servings |
people
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Ingredients
- 3 cups cooked pasta of your choice I used brown rice pasta
- 2 cans Skipjack packed in olive oil, drained You can use any tuna you have on hand
- 1 cup chopped spring onions feel free to add in any onion you have
- 1 cup chopped pepper
- 1 cup chopped fennel you can swap in celery
- 1-2 tbsp mayonnaise of choice
- 2 tsp dijon mustard
- 1/2 tbsp red wine vinegar
- 1/2 lemon juiced
- 1 tsp lemon zest
- 2 tbsp chopped parsley
- 2 tbsp chopped chives
Ingredients
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Instructions
- Boil pasta according to package instructions. Rinse in cold water and set aside to cool.
- In a large mixing bowl add in veggies, drained tuna, mayo, lemon juice, lemon zest, vinegar, mustard, herbs, salt and pepper.
- Add in the pasta and mix until everything is nicely combined.
- Taste and adjust seasoning if needed.
- Keep pasta refrigerated for at least 30 minutes before serving.
- Enjoy!
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