Best Tuna Veggie Pasta Salad Recipes

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TUNA & VEGGIE PASTA SALAD



Tuna & Veggie Pasta Salad image

A quick & healthy pasta salad recipe with everything you need: veggies, whole grains and lean protein.

Provided by Concoctionista

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 (6 ounce) cans tuna in water, drained
1/2 cup Miracle Whip
4 ounces nonfat plain yogurt
1/3 cup Italian dressing
4 cups pasta, cooked, rinsed in cool water & drained (any pasta, I used wacky mac veggie spirals)
1 (16 ounce) bag frozen vegetables, cooked and cooled (I used california mix)
1/3 cup parmesan cheese, grated
1 teaspoon herbes de provence
1 dash celery salt
1 dash dill

Steps:

  • Cook the pasta in water with a dash of salt.
  • Combine all other ingredients in a large bowl with a lid.
  • When pasta is cooked through, drain and rinse in cold water.
  • Add pasta to other ingredients & mix thoroughly.
  • Let sit in fridge for several hours before serving.
  • May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.

TUNA VEGGIE PASTA SALAD



Tuna Veggie Pasta Salad image

This recipe is great for those of us that "eyeball" (as opposed to measuring) ingredients. Very healthy, heavy on the veggies and lots of good fat from the E.V.O.O. This salad is ideal for camping, the beach, pot lucks, packed lunches, picnics, etc. as it has no mayo and therefore travels gracefully. Not to mention it is DELICIOUS. Try this salad- you will be addicted instantly and your body will thank you for it!!

Provided by Drebaby

Categories     Lunch/Snacks

Time 2h50m

Yield 1 Bowl, 8-10 serving(s)

Number Of Ingredients 13

1 lemon, for zest and juice
4 -6 garlic cloves, minced, crushed, pressed, whatever is your method
extra virgin olive oil (I probably use 1/3-1/2 C. when I make this)
1/2-1 bunch basil, finely chopped
salt and pepper
1 (12 ounce) package uncooked pasta
1 red bell pepper
1 green bell pepper
2 -4 stalks celery
1/2 red onion
1 cup sliced pepperoncini pepper (more or less ( )
1 (13 7/8 ounce) can (chopped or 1 small sliced olive)
4 (6 ounce) cans tuna (in water or oil, drained)

Steps:

  • Cook the pasta according to directions, drain, and set aside (I cook them while I chop the veggies). Zest the lemon into the bowl. Squeeze the lemon's juice into the bowl (tip: zap the lemon in the microwave for 5 seconds and then roll it on the counter with your palm to get more juice out of it). Add the garlic and basil. Add the olive oil (I base my "correct" amount of E.V.O.O. based on the consistency of the dressing- I like it to be about the consistency of salsa). Whisk everything together (and take a big whiff while you're at it- you'll think you've died and gone to heaven). Start chopping the veggies as chunky or fine as you want. Throw them in the bowl with the dressing as you go. When you're done with the veggies, add the pepporicini slices and olives. Then add the well drained tuna and mix everything together just until the dressing is totally incorporated. Now is a good time to adjust the seasonings and/or olive oil, so take a taste test and make your additions (or don't) accordingly. Finally, when the pasta is reasonably cool, add it in gradually and mix thoroughly (and as gently as possible). Let it chill in the fridge for a couple hours and enjoy!

Nutrition Facts : Calories 300.9, Fat 5, SaturatedFat 1.2, Cholesterol 32.3, Sodium 244.8, Carbohydrate 36.5, Fiber 2.7, Sugar 3.4, Protein 26.1

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