Light, refreshing and packed with flavor, this tuna pasta salad is a vibrant twist on a classic dish—without the heaviness of mayo. In just 30 minutes, you’ll toss together wholesome ingredients like spinach, carrots and sun-dried tomatoes, all brightened with a homemade zesty vinaigrette. A sprinkle of feta and fresh dill adds the perfect finishing touch. Want a bit of creaminess? Swap in Greek yogurt! Perfect for meal prep, this colorful salad is a fresh way to kick off the new year.
Veggie-Loaded Tuna Pasta Salad (Mayo Free)
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 420 kcal
Ingredients
- 2 cups Delallo Organic Whole Wheat Elbow Pasta cooked per pkg. instructions
- 2-3 Tbsp. organic apple cider vinegar
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. red onion grated
- 1 tsp. salt plus more to taste
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1/8 tsp. chili pepper flakes
- Juice of 1 lime halved
- 4-6 scallions chopped
- 1 stalk organic celery chopped
- 1 cup organic spinach chopped
- 1-2 small sweet peppers yellow, orange or red, diced
- 1 medium-large organic carrot julienned (blanch first, if desired)
- 1/3 cup sun-dried tomatoes chopped
- 2 cans wild-caught tuna
- 1/3 cup feta cheese crumbled
- 1/4 cup fresh dill
Optional veggie add-ins
- 1/2 cup kale chopped
- 1 handful grape tomatoes chopped
- 1/3 cup kalamata olives chopped
Optional
- 1/2 cup Greek yogurt
Instructions
-
Add cooked pasta to large mixing bowl and set aside.
-
Into small mixing bowl, grate onion and add apple cider vinegar, olive oil, salt, pepper, garlic powder chili pepper flakes. Squeeze 1 half of lime into mixture and whisk ingredients together until fully combined. Taste and adjust salt.
-
To medium mixing bowl, combine scallions, celery, spinach, sweet peppers, carrot, sun-dried tomatoes and optional veggie add-ins, if using. With fork, flake tuna out of cans into veggies. Squeeze in other half of lime, add 2 tablespoons vinaigrette and mix everything together. (Note: You have the option of draining oil from tuna or using it in the mix.)
-
Into large mixing bowl with pasta, add all the vinaigrette and all chopped veggies with tuna; combine well.
-
To serve, top with feta cheese and dill.
-
Serve hot or cold. If cold, refrigerate 30 minutes.
Recipe Notes
Chef’s tip: If creaminess is desired, stir in ½ cup Greek yogurt in step 4.
Get the ingredients you’ll need (and more!) from Vitacost.
Nutrition Facts
Veggie-Loaded Tuna Pasta Salad (Mayo Free)
Amount Per Serving
Calories 420
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g15%
Trans Fat 0.002g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 27mg9%
Sodium 805mg34%
Potassium 745mg21%
Carbohydrates 44g15%
Fiber 3g12%
Sugar 5g6%
Protein 27g54%
Vitamin A 3182IU64%
Vitamin C 24mg29%
Calcium 126mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Featured Products
