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- 8 oz whole wheat pasta (fusilli or penne) - 1 can (5 oz) tuna in water, thoroughly drained - 1 cup cherry tomatoes, halved - 1/2 cup cucumber, diced into small cubes - 1/2 cup bell pepper (any color), diced - 1/4 cup red onion, finely chopped - 1/4 cup black olives, sliced - 2 tablespoons freshly squeezed lemon juice - 3 tablespoons extra virgin olive oil - 1 teaspoon Dijon mustard - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - Fresh basil leaves for garnish - Additional protein sources like chickpeas or beans - Alternative vegetables, such as spinach or carrots - Suggested herbs and spices, like parsley or red pepper flakes This tuna pasta salad without mayo is simple, fresh, and tasty. You can easily swap out the veggies for what you like best. Want more protein? Add some chickpeas or diced chicken. Feel free to use any herbs or spices to make it your own. Check out the Full Recipe to see exactly how to prepare this dish. Remember, the key to a great salad is balancing flavors and textures! To boil the pasta correctly, fill a large pot with water. Add a good amount of salt. Bring it to a rolling boil before adding the whole wheat pasta. Cook it according to the package directions, usually 8-10 minutes. Stir occasionally to prevent sticking. To achieve an al dente texture, taste a piece a minute or two before the time is up. It should be firm but not hard. Once done, drain the pasta and rinse it under cold water. This stops the cooking and cools it down fast. While the pasta cools, chop your vegetables. For even size, use a sharp knife and a cutting board. Cut the cherry tomatoes in half, dice the cucumber, and chop the bell pepper and red onion. Try to keep all pieces about the same size. This helps with texture and looks nice. To keep veggies fresh, wash them just before you chop. Store any leftover veggies in a sealed container in the fridge. In a small bowl, mix the dressing ingredients. Combine freshly squeezed lemon juice, olive oil, Dijon mustard, dried oregano, salt, and black pepper. Whisk them well until they blend into a smooth mixture. To emulsify, add the oil slowly while whisking. This creates a creamy texture without mayo. If you want more flavor, consider adding herbs like parsley or a pinch of garlic powder. Now it’s time to combine everything. Add the cooled pasta to a large mixing bowl with the chopped vegetables. Gently fold in the drained tuna and sliced black olives. Use a spatula to fold, not stir, to keep the pasta intact. After that, drizzle the dressing over the mixture. Toss it gently until all ingredients are coated evenly. Make sure every bite will have that tasty dressing. Cover your salad and let it chill in the fridge for at least 30 minutes. This chilling time helps the flavors mix well. You will know the salad is ready when it feels cool and all the veggies look vibrant. If you want to serve it later, you can chill it for up to two hours. Just before serving, give it a gentle toss to mix it again. To make this tuna pasta salad ahead of time, cook the pasta and chop the veggies. You can store the pasta and veggies separately in the fridge. This helps keep the pasta firm and the veggies fresh. Mix them together just before serving. It takes only a few minutes to combine everything! Store your ingredients properly. Keep the pasta in an airtight container to avoid drying out. For veggies, use a damp paper towel in the container to keep them crisp. This method works well for cherry tomatoes and cucumbers. You can make this salad gluten-free by using gluten-free pasta. Many brands offer great options that cook well and taste good too. Just check the package for cooking times. For vegan options, switch out the tuna. You can use chickpeas or tofu instead. Both add protein and flavor. Also, use a plant-based dressing for the same tangy taste. To enhance the flavor, try adding more herbs. Fresh parsley, dill, or chives can brighten up the dish. A pinch of crushed red pepper can also give it a nice kick. Pair your tuna pasta salad with crusty bread or a light soup. It makes a delightful meal. You can also serve it alongside a fresh green salad for a well-rounded lunch or dinner. {{image_4}} For a Mediterranean-style salad, you can add some fun ingredients. Consider these: - 1/2 cup artichoke hearts, chopped - 1/4 cup feta cheese, crumbled - 1/4 cup sun-dried tomatoes, sliced This twist brings a nice salty flavor from the feta. The artichokes add a tender bite. Sun-dried tomatoes give a rich sweetness to balance the dish. Together, they create a vibrant and tasty salad. Want more protein? Try adding chickpeas or white beans. Here’s how: - 1 can (15 oz) chickpeas, drained and rinsed - 1 can (15 oz) white beans, drained and rinsed This extra protein makes the salad heartier. Chickpeas offer a nutty taste, while white beans add creaminess. Mixing these beans into the salad gives great texture too. You will feel full longer, and it’s great for a quick meal. Looking to cut some calories? You can swap oil for something lighter. Here are some ideas: - Use 1/4 cup plain Greek yogurt instead of oil. - Try a splash of balsamic vinegar for flavor. These swaps add taste without the extra calories. Greek yogurt keeps things creamy while adding protein. Balsamic vinegar gives a tangy flavor that wakes up the salad. You can enjoy a lighter version without losing great taste. For more details, check out the Full Recipe. Tuna pasta salad without mayo lasts up to three days in the fridge. Store it in an airtight container. This keeps it fresh and prevents any odors from mingling with other foods. For best taste, eat it within two days. If you have leftovers, make sure to check for any signs of spoilage before enjoying them. You can freeze tuna pasta salad, but it may change texture. If you choose to freeze it, do so in a freezer-safe container. Leave some space for expansion. To thaw, place it in the fridge overnight. This keeps the salad’s taste and quality better. Avoid using a microwave, as it can make the pasta mushy. Enjoy it cold, or give it a quick toss after thawing. For more details, check out the Full Recipe. Yes, you can! Canned tuna in oil has a richer flavor. It can add more taste to your salad. The oil also gives a nice texture. However, it may make the salad a bit heavier. If you like a lighter dish, stick to tuna in water. The salad will last about 3 to 5 days in the fridge. To keep it fresh, store it in an airtight container. If you notice any change in smell or color, it's best to toss it. Always check before eating leftovers! Absolutely! You can add many other ingredients. Try adding some chickpeas for more protein. Spinach or arugula can add a fresh touch. Avocado can make it creamy without mayo. Feel free to mix and match based on what you like! This blog post covered key ingredients, cooking steps, and storage tips for your pasta salad. You learned how to make a tasty meal using whole wheat pasta, tuna, and fresh veggies. We discussed ways to customize it with extra protein or different herbs. Lastly, I shared tips for meal prep and storage to keep it fresh. Enjoy creating your pasta salad, and don’t hesitate to experiment!

Tuna Pasta Salad Without Mayo

Looking for a refreshing and nutritious meal? Try this zesty tuna pasta salad! Packed with whole wheat pasta, colorful veggies, and a flavorful dressing, it's perfect for lunch or a light dinner. With easy step-by-step instructions, you can whip it up in just 45 minutes. Don’t miss out on this delightful recipe that will sure to impress your family and friends. Click through to discover how to make this delicious dish today!
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Ingredients
  

8 oz whole wheat pasta (fusilli or penne)

1 can (5 oz) tuna in water, thoroughly drained

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced into small cubes

1/2 cup bell pepper (any color), diced

1/4 cup red onion, finely chopped

1/4 cup black olives, sliced

2 tablespoons freshly squeezed lemon juice

3 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.

    Prepare the Vegetables: While the pasta is cooling, take your cherry tomatoes, cucumber, bell pepper, and red onion. Chop them as directed and place them into a large mixing bowl, setting them aside for later.

      Mix the Dressing: In a small bowl, combine the freshly squeezed lemon juice, extra virgin olive oil, Dijon mustard, dried oregano, a pinch of salt, and a few cracks of black pepper. Whisk these ingredients together until they are well blended and emulsified.

        Combine Ingredients: Once the pasta is sufficiently cool, add it to the mixing bowl with the chopped vegetables. Gently fold in the drained tuna and sliced black olives to create a colorful mixture.

          Toss Together: Drizzle the prepared dressing over the pasta and vegetable mixture. Using gentle motions, toss everything together until all the ingredients are evenly coated with the tangy dressing.

            Chill and Serve: Cover the salad and let it chill in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully. Before serving, give the salad a final gentle toss and taste, adjusting the seasoning with more salt or pepper if needed.

              - Prep Time: 15 min | Total Time: 45 min | Servings: 4

                - Presentation Tips: Serve the chilled salad in a large bowl or portion into individual plates. Garnish each serving with fresh basil leaves for an aromatic touch. Consider adding a lemon wedge on the side for an extra burst of freshness and visual appeal.