Tuna Pasta Salad

Kitchen Tested
  • Yield 8 to 10 servings

A super salad that's packed with flavor, not fat.


1 (16-ounce) package tricolored rotini
1 bunch fresh broccoli, cut into florets
2 medium tomatoes, cut into chunks
1/4 cup pitted ripe olives, chopped
1/2 onion, cut into thin slices and rings separated
1 (12-ounce) can solid white tuna in spring water, drained
1/3 cup balsamic vinegar
1/4 cup lemon juice
1 tablespoon water
2 tablespoons olive oil
2 tablespoons Dijon mustard
1/2 teaspoon pepper


  1. Cook the pasta according to package directions omitting any salt and oil.  Drain and combine with the broccoli florets, tomatoes, olives, onion and tuna.  Set aside.
  2. In a small bowl, combine the vinegar, lemon juice, water, olive oil, mustard and pepper.  Beat with a fork vigorously.  Pour over the pasta mixture.  Toss gently.  Chill 2 hours.  Toss gently before serving.



Get every new post delivered to your Inbox.

Join 261 other followers