Tuna Pasta Salad (without mayo)
Ditch the mayo and bring this Tuna Pasta Salad with Lemon Vinaigrette to the next backyard barbecue or family picnic. A lightened-up classic is always a surefire winner!
Servings: 10
Calories: 197.8kcal
Ingredients
- 12 ounces whole wheat rotini pasta
- 8 ounces canned tuna (in water) drained
- 3 stalks celery cut into ½-inch dice
- 1 ½ cups halved grape tomatoes
- ⅓ cup crumbled feta cheese
- 2 green onions thinly sliced
- 2 tablespoons capers drained
- ¼ cup minced flat-leaf parsley
- 8 leaves basil thinly sliced
- Kosher salt to taste
The dressing:
- ¼ cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 ¼ teaspoon agave nectar or honey
- ¾ teaspoon dried oregano
- ½ teaspoon kosher salt
Instructions
- Bring a large saucepan of water to a boil over high heat. Salt well. Cook the pasta according to package directions. Drain and rinse with cold water until cooled down.
- Transfer the cooled pasta to a large bowl. Add the tuna, celery, tomatoes, green onions, feta cheese, parsley, capers and basil. Stir to combine.
- Pour in the dressing. Stir again until completely combined. Taste and season with additional salt, if desired. Serve or refrigerate, covered, until ready to serve.
The dressing:
- In a medium bowl, whisk together the lemon juice, olive oil, agave nectar, oregano and salt.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1cup | Calories: 197.8kcal | Carbohydrates: 28.6g | Protein: 10.9g | Fat: 6.3g | Saturated Fat: 1.6g | Cholesterol: 16mg | Sodium: 295.1mg | Fiber: 4.1g | Sugar: 2g
