Classic Tuna Pasta Salad with Spring Vegetables
A refreshing and hearty tuna pasta salad featuring spring vegetables, perfect for a light lunch or picnic.
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Ingredients
Yields 4 servings
- (8 oz) rotini pasta
- (1 can) (5 oz) tuna in water, drained
- (1 cup) cherry tomatoes, halved
- (1 cup) cucumber, diced
- (1/2 cups) bell pepper, diced
- (1/2 cups) frozen peas, thawed
- (1/4 cups) red onion, finely chopped
- (1/4 cups) mayonnaise
- (2 tbsp) olive oil
- (1 tbsp) lemon juice
- (1 tsp) dried dill
- (1/2 tsp) garlic powder
- Salt to taste
- Pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil. Add 8 oz rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
- 2
In a large mixing bowl, combine 1 can (5 oz) tuna in water, drained, 1 cup cherry tomatoes (halved), 1 cup cucumber (diced), 1/2 cup bell pepper (diced), 1/2 cup frozen peas (thawed), and 1/4 cup red onion (finely chopped). Add 2/4 tsp garlic powder and Salt to taste.
- 3
In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried dill, 1/2 tsp garlic powder, and salt and pepper to taste.
- 4
Add the cooled pasta to the vegetable mixture, then pour the dressing over the top. Toss gently until everything is well coated.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
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