Canned tuna, while convenient tends to be a boring ingredient that’s usually just thrown together with some veggies into a quick salad. This lemon tuna pasta salad, while requiring under 10 ingredients and needing less than 20 minutes to make is anything but boring. The secret – lemon zest for an added citrusy burst and brined capers for some acidity and saltiness. Make it next time you’re thinking of a tuna salad. Bonus: with no greens, it keeps well in the fridge.
Lemon Tuna Pasta Salad
A bright, delicious lemon tuna pasta that requires until 10 ingredients to make.
Ingredients
- 3 C cooked pasta about 1 1/2 C uncooked
- 2 cans tuna drained
- 1 punnet baby tomatoes
- 1 large red pepper
- 1 lemon zest and juice
- 2 tbsp olive oil
- 2 tbsp capers drained
- salt and pepper to taste
Instructions
- Add cooked pasta to a bowl and add in tuna, chopped tomatoes and diced peppers.
- In another bowl, whisk together lemon juice, lemon zest and olive oil until combined. Add in the capers.
- Pour dressing over the salad and toss to combine. Add in salt and pepper to taste. Toss again and serve.
Notes
For the pasta estimation – use 1 serving per person. This recipe makes 3 servings, so you need 3 servings of pasta. While you can use any type, I’d recommend using bows, shells, macaroni noodles, penne or screw noodles for this salad. Basically, any shape except for noodles, spaghetti or tagliatelle – the curves and crevices of shaped pasta pieces holds on to extra flavour.
