Ingredients
Scale
- 8 oz (225 g) rotini pasta
- 1 can (5 oz or 140 g) tuna, drained
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (75 g) cucumber, diced
- 1/4 cup (35 g) red onion, finely chopped
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) lemon juice
- Salt and pepper to taste
- 1/4 cup (15 g) fresh parsley, chopped
Instructions
- Cook the rotini pasta according to package instructions, then drain and rinse under cool water.
- In a large bowl, combine the cooked pasta, tuna, cherry tomatoes, cucumber, and red onion.
- In another bowl, whisk together the mayonnaise, lemon juice, salt, and pepper.
- Add the dressing to the pasta mixture and toss to coat evenly.
- Stir in the fresh parsley and chill in the refrigerator for at least 30 minutes before serving.
Notes
- You can add any of your favorite vegetables, such as bell peppers or corn.
- For a lighter version, substitute Greek yogurt for mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: No Cook
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: cold tuna pasta salad, summer lunch, easy pasta salad