Whole-grain rotini gets tossed with tuna packed in olive oil, sweet cherry tomatoes, crisp cucumber, and briny Kalamata olives for a salad that's as satisfying as it is fresh. A bright dressing built on extra-virgin olive oil, fresh lemon juice and zest, Dijon mustard, oregano, and a touch of turmeric ties everything together without weighing it down. Scallion greens and chopped parsley add a punch of color and freshness in every forkful, and a chill in the fridge lets those flavors really meld. Torn basil on top finishes things off with an herby lift right before serving. It's a lean-protein, vegetable-forward pasta salad built around whole grains and good olive oil, which makes it a natural fit for anyone eating the Mediterranean way. Easy to make ahead, easy to love, and just as good packed for lunch as it is served straight from the fridge on a warm day.
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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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