Mediterranean Pasta Salad with Tuna - Healthy & No Mayo Recipe
This Mediterranean pasta salad with tuna recipe is a healthy no-mayo alternative to the classic tuna pasta salad recipes. It’s loaded with Mediterranean flavors and ingredients that are good for you, provide a slow release of energy, and are high in protein and low in fat.
Equipment
- Cooking pot with lid
- Colander
- Lemon Juicer
- Garlic press
- large glass bowl
- Small wooden bowl
- Salad Serving spoons
Ingredients
For the Salad
- 10 oz. 300g pasta (we use Farfalle Pasta)
- 1/2 cup Roasted piquillo peppers
- 1/2 English cucumber
- 1/2 cup cherry tomatoes
- 1/2 cup Black Kalamata Olives
- 1/2 red onion sliced fine
- 14 oz. 400g can cannellini beans, drained and rinsed
- 2 x 6 oz. canned tuna in water drained
- Small handful of fresh parsley
- salt and cracked black pepper to taste
For the dressing
- 3 Tbsp Extra Virgin Olive Oil
- 1 lemon juiced (around 2 tbsp worth of juice)
- 1 tsp Dried Oregano
- Salt and cracked black pepper to taste
Instructions
- Bring some water to the boil with a pinch of salt.
- Cook the pasta according to package instructions or until al dente (around 10 minutes). Drain pasta and set aside to cool in a large bowl.10 oz. 300g pasta (we use Farfalle Pasta)
- In a small bowl, whisk the dressing ingredients together and drizzle a little over the pasta, and mix through.3 Tbsp Extra Virgin Olive Oil, 1 lemon, 1 tsp Dried Oregano, Salt and cracked black pepper
- Prep and chop veggies and add to the bowl with the pasta. Add the tuna and beans, then drizzle over the remaining salad dressing.1/2 cup Roasted piquillo peppers, 1/2 English cucumber, 1/2 cup cherry tomatoes, 1/2 cup Black Kalamata Olives, 1/2 red onion, 14 oz. 400g can cannellini beans, drained and rinsed, 2 x 6 oz. canned tuna in water
- Give everything a gentle mix, season to taste with some salt and cracked black pepper.salt and cracked black pepper
- Garnish with some freshly chopped parsley and serve.Small handful of fresh parsley