Flaky tuna gets tossed with juicy cherry tomatoes, crisp cucumber, briny Kalamata olives, and a tangle of tender pasta, all coated in a bright, herby dressing built from avocado-oil mayonnaise, lemon juice and zest, Dijon, oregano, and a touch of turmeric for warmth and color. Fresh scallions and parsley keep every bite sharp and green, while a quick chill lets the lemony dressing really soak in before serving. It's a make-ahead lunch or picnic salad that comes together in about the time it takes to boil pasta and chop a few vegetables. Torn basil on top adds one more layer of freshness if you want it. This one is a genuinely solid pick for a gluten free spread, easy to pack, easy to double, and just as good the next day straight from the fridge.
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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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