This bright, chilled pasta salad is built for warm-weather lunches and make-ahead meal prep. Al dente whole-grain rotini gets tossed with flaky olive-oil-packed tuna, juicy cherry tomatoes, crisp cucumber, and briny Kalamata olives for a satisfying mix of textures in every forkful. The dressing is where it really shines: avocado-oil mayonnaise whisked with extra-virgin olive oil, fresh lemon juice and zest, Dijon mustard, oregano, and a touch of turmeric creates a tangy, herby coating that clings to every piece of pasta. Scallions and parsley add a fresh, peppery bite, while torn basil at the end brings a final pop of aroma. A short chill in the fridge lets the flavors meld into something even better than the moment you tossed it together. It's an easy, protein-packed dish that fits seamlessly into a dairy free spread, no matter the occasion.
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Bring a large pot of well-salted water to a boil. Cook the whole-grain rotini according to package directions until al dente, tender with a slight resistance at the center. Drain through a colander, rinse briefly under cold water to stop cooking, and spread on a sheet pan or leave in the colander to cool for about 10 minutes.
While the pasta cools, whisk together the avocado-oil mayonnaise, extra-virgin olive oil, lemon juice, lemon zest, Dijon mustard, dried oregano, and ground turmeric in a small bowl until smooth. Season with salt and pepper.
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