Pasta salad with tuna

I have made this pasta salad with tuna dozens of times, especially when I need something quick and filling. I discovered the recipe from Angela (deliciousflavours) and although I have tried variations, I usually stick to the basic ingredients. It’s the kind of dish you can adapt without too much stress, but here I laid out the steps as I usually do.

Quick Info

Total time: about 25 minutes
Preparation time: 10 minutes
Cooking time: 10-12 minutes (for pasta)
Servings: 3-4
Difficulty: easy
Recipe type: pasta salad, suitable for a quick lunch or dinner, picnic

Ingredients

250 g pasta (fusilli, penne, or any short pasta)
1 can of tuna in its own juice (about 150 g net)
1 small can of corn (about 140 g drained)
100 g olives (green or black, sliced or whole, as preferred)
1 red bell pepper
Juice of 1/2 lemon
Salt, white pepper, to taste
Fresh or dried basil
100 ml liquid cream for cooking
or
2-3 tablespoons of yogurt (if not using cream), plus 2 tablespoons of olive oil

Preparation steps

1. Boil the pasta in salted water according to the package instructions until al dente. This usually takes 10-12 minutes, but it depends on the type of pasta.
2. Once the pasta is cooked, drain it in a colander and quickly rinse it under cold running water. This step stops the cooking process and helps prevent sticking.
3. Place the cooled pasta in a large bowl.
4. Add the drained tuna, then the well-drained corn.
5. Dice the red bell pepper and add it to the pasta.
6. Add the olives (if whole, you can slice them beforehand).
7. Drizzle everything with the juice of half a lemon.
8. Sprinkle salt and white pepper to taste.
9. Add chopped fresh or dried basil, enough to feel the aroma.
10. If using liquid cream, add it at the end and gently mix until all ingredients are coated.
11. If you prefer the yogurt version, combine the 2-3 tablespoons of yogurt with 2 tablespoons of olive oil in a separate bowl, then pour this mixture over the salad and mix.

Why I make this recipe often

It helps a lot that it’s quick to make and doesn’t require complicated ingredients. It’s filling and easy to adapt, and when I have leftover pasta, I use it directly. I also like that it can be prepared a few hours in advance and keeps well in the fridge.

Tips and variations

Tips

- Don’t rinse the pasta too much, just enough to cool it down quickly.
- If using tuna in oil, drain it well so the salad isn’t too oily.
- Pitted olives are more convenient, but you can use ones with pits if you clean them.
- For basil, fresh adds a more intense flavor.

Substitutions

- Liquid cream can be replaced with yogurt for a lighter version.
- Plain yogurt works with a little olive oil for consistency.
- You can use green or black olives as preferred.
- If you don’t have red bell pepper, use any red pepper.

Variations

- You can add chopped cherry tomatoes for extra color.
- If you want a heartier salad, you can also add diced feta cheese.
- Greens of your choice: parsley, dill, or even arugula.
- For a different taste, try a few drops of balsamic vinegar instead of lemon.

Serving ideas

- The salad can be served immediately, but it’s also good after sitting in the fridge.
- It makes a great packed lunch or a main dish for dinner.
- It can accompany a cold roast or simply be served on a bed of green salad leaves.

Frequently asked questions

1. Can I use another type of pasta?
Yes, any short pasta works. Penne, fusilli, farfalle, or even shells.

2. What if I don’t have tuna in its own juice?
You can use tuna in oil, but I recommend draining it well.

3. Can I skip the cream or yogurt?
Yes, you can leave the salad without creamy dressing, but it will be drier. You can compensate with more lemon juice or a little olive oil.

4. Do I need to cool the pasta under running water?
I recommend this step as it prevents sticking and stops the cooking. The salad turns out lighter.

5. Can it be prepared in advance?
Yes, it can sit in the fridge for a few hours without any issues.

Nutritional values

Approximately, for one serving out of 4 (with liquid cream):

Calories: 350-400 kcal
Protein: 16-18 g
Carbohydrates: 48-52 g
Fats: 9-12 g

Values vary depending on the type of pasta and dressing used. For the yogurt version, there are slightly fewer fats and calories.

Storage and reheating

The pasta salad with tuna keeps well in the fridge for up to 24 hours. I recommend storing it in a covered container. It is not suitable for freezing or reheating in the oven/microwave. It’s best consumed cold, straight from the fridge or at room temperature. If it sits for more than a day, the pasta becomes slightly hard, and the vegetables lose their texture.

 Ingredients: 250 g pasta, 1 can of tuna in its own juice, 1 small can of corn, 100 g olives, 1 red bell pepper, juice from 1/2 lemon, salt, white pepper, fresh or dried basil, 100 ml cooking cream or 2-3 tablespoons of yogurt

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