Red Meat Allergy Friendly Tuna Pasta Salad with Lemon & Herbs
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Learn more →Ingredients
4 servings
For the salad
- 8 oz whole-grain rotini
- 2 cans (5 oz each) tuna packed in olive oil, drained
- 1 cup cherry tomatoes, halved
- 1 english cucumber, diced
- ½ cup pitted kalamata olives, halved
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- ⅓ cup avocado-oil mayonnaise
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp dijon mustard
- ½ tsp dried oregano
- ¼ tsp ground turmeric
- salt and pepper, to taste
For serving
- ¼ cup fresh basil, torn (optional)
Instructions
- 1
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.
- 2
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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