This light and refreshing pasta salad combines tender tuna with crisp, colorful garden vegetables for a perfect easy meal. It’s quick to make and ideal for a healthy lunch or a simple dinner on warm days.
COOKBOOK / 29993
Start by bringing a big pot of salted water to a boil. Add the elbow macaroni and cook it until it’s tender but still has a bit of bite, about 8 minutes. While the pasta is cooking, mix together the tuna, chopped bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
Once the pasta is done, drain it and rinse it under cold water to stop the cooking. Give it a good drain again, then add it to the bowl with the veggies and tuna.
In a small bowl, whisk together the mayonnaise, ranch dressing, Parmesan cheese, salt, and black pepper. Pour this dressing over the pasta salad and toss everything gently until it’s evenly coated.
Cover the salad and pop it in the fridge for at least a couple of hours so the flavors can meld. When you’re ready, give it a quick stir and enjoy!
- Use al dente pasta to keep the salad from becoming mushy.
- Drain the tuna well to avoid making the salad watery.
- Add a splash of lemon juice or vinegar to brighten the flavors before serving.
This dish is light, refreshing, and packed with vibrant flavors from fresh vegetables. It’s quick to make and perfect for warm days or as a healthy meal prep option. The combination of tuna and pasta provides a satisfying balance of protein and carbs.
Serve chilled or at room temperature for the best taste. It pairs wonderfully with crusty bread or a side of mixed greens. This salad also works well as a picnic dish or light lunch.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain freshness. Give it a gentle stir before serving again.
