No-Mayo Tuna Pasta Salad
This colorful No-Mayo Tuna Pasta Salad is filled with all of the flavours of the Mediterranean cuisine!
Ingredients
Dressing:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Salad:
- 6 oz short pasta (like radiatore or campanelle) (cooked according to package instructions, strained, and cooled)
- 1 5 oz can tuna in water (drained)
- 1 14 oz can artichoke hearts in water (drained and quartered)
- 1 cup cherry tomatoes (halved)
- ¼ cup pitted Kalamata olives (quartered)
- ¼ cup sun-dried tomatoes in oil (removed from oil and chopped)
- ¼ cup celery (finely diced)
- ¼ cup red onion (finely diced)
- 1 tablespoon capers (rinsed and drained)
- Salt and black pepper (to taste)
Instructions
- Make the Dressing by mixing all dressing ingredients together in a small bowl or jar.
- Add the salad ingredients to a large bowl. Drizzle on the dressing and toss to combine. Add additional salt and pepper to taste. Serve at room temperature or slightly chilled.