Need something quick and easy for meal prep? This Italian Tuna Pasta Salad is perfect for meal prep. It's also perfect for picnics and barbecues. You can make it beforehand and then chill it in the fridge. And the longer this Italian Tuna Pasta Salad sits, the more flavorful it will be. But even if you serve it immediately, it will still be delicious. Serve this Italian Tuna Pasta Salad with other tasty classics like BBQ chicken sandwiches or blackened halibut.
What is Italian pasta salad made of?
Italian tuna pasta salad is made with fusilli pasta, tuna, red bell pepper, red onion, capers, Kalamata olives, and crushed red pepper flakes. The Dijon dressing is made with chives, lemon juice, maple syrup, garlic, extra virgin olive oil, apple cider vinegar, kosher salt, Dijon mustard, and black pepper.
Should Tuna Pasta be hot or cold?
Italian tuna pasta salad is usually served cold. This gives the flavors in the tuna pasta salad time to meld together.
How long will tuna pasta salad last in the fridge?
Italian tuna pasta salad will last 3–5 days in the fridge. Store the Italian tuna pasta salad in an airtight container to ensure it lasts as long as possible.
Can you put egg in tuna pasta?
Yes, you can put hard-boiled eggs in tuna pasta salad. It will add more protein and absorb the excess liquid if there is too much moisture in the tuna pasta salad.
Ingredients
2 tablespoons Dijon Mustard
Juice of 1/2 Lemon
1 tablespoon Apple Cider Vinegar
1 Garlic Clove, grated
1 tablespoon Fresh Chives, minced
1/4 cup Extra Virgin Olive Oil
1 teaspoon Kosher Salt
1 tablespoon Maple Syrup
1/2 teaspoon Black Pepper
8 ounces Fusilli Pasta
1 (6 ounce) can Albacore Tuna in water, drained
1 medium Red Bell Pepper, diced
1 medium Red Onion, diced
4 tablespoons Capers
1/2 cup pitted Kalamata Olives, sliced
1/2 teaspoon crushed Red Pepper Flakes
Instructions
Whisk the Dijon mustard, lemon juice, apple cider vinegar, garlic, chives, extra virgin olive oil, kosher salt, maple syrup, and black pepper in a small bowl until combined.
Cover the Dijon dressing with plastic wrap. Place the Dijon dressing in the fridge while you make the pasta salad.
Cook the fusilli pasta using the package directions in a pot of salted boiling water. Drain the fusilli pasta in a colander, then rinse it with cold water. Set it aside.
Place the tuna into a large bowl and flake with a fork.
Add the fusilli pasta to the tuna along with the red bell pepper, red onion, capers, Kalamata olives, and crushed red pepper flakes.
Add the Dijon dressing and toss to combine. Refrigerate the Italian tuna pasta salad for a few hours or pour it into a serving bowl and serve it immediately.
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