Ingredients for Tuna Veggie Pasta Salad
- Tuna In Water
- Miracle Whip
- Nonfat Plain Yogurt
- Italian Dressing
- 1 pound pasta (any shape)
- Frozen Vegetables
- Parmesan Cheese
- Herbes De Provence
- Celery Salt
- Dill
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How to Make Tuna Veggie Pasta Salad
- Cook 1 pound of pasta in a large pot of boiling salted water according to package directions. Drain and rinse under cold water to stop the cooking process.
- While pasta cooks, prepare the vegetables. Chop 1 cup cherry tomatoes in half, 1/2 cup cucumber into small cubes, 1/2 cup red onion thinly sliced, and 1/2 cup bell pepper (any color) into small pieces.
- In a large bowl, combine the chopped vegetables, 1 (5 ounce) can tuna (drained), 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, salt and pepper to taste.
- Add the cooled cooked pasta to the bowl with the vegetables and tuna mixture.
- Gently toss to combine all ingredients thoroughly.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld. This step is crucial for best results!
- Serve chilled. Enjoy this pasta salad on its own, over a bed of greens, or alongside a baked potato or crackers.
- For a gluten-free version, substitute gluten-free pasta for regular pasta.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
38g
Fat
21g
Carbs
31g