Description
A quick and refreshing summer pasta salad featuring tuna, arugula, and a zesty dressing. Perfect for a light meal or side dish.
Ingredients
Units
Scale
Tuna Pasta Salad:
- 10-12 ounces pasta
- 3 (5-ounce) cans tuna, drained
- 1/2 cup red onions, chopped
- 1/2 cup sliced pepperoncini
- 10-12 sweet peppers, diced (or 1 red bell pepper)
- 1/2 cup chopped parsley
- 5-6 cups arugula
Dressing:
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice AND olive oil
- 1/4 cup mayonnaise
- 1 tablespoon ranch dressing mix (powder)
- 1/2 teaspoon garlic powder
- 1-2 teaspoons sugar
- salt and pepper
Instructions
- PASTA: Prepare the pasta according to package directions. Drain and allow the pasta to cool.
- DRESSING: Combine all dressing ingredients in a mason jar, shake well to mix. Adjust sugar, salt, and pepper to taste.
- SALAD: In a bowl, mix salad ingredients, reserving arugula if not serving immediately. Toss with dressing and add arugula before serving.
Notes
- Leftover salad can be stored in an airtight container for 3-4 days.
- Keep arugula separate until serving to maintain freshness.
- For easy transport, pack the salad in a mason jar and top with arugula just before eating.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 35mg
