Tuna and Vegetable Pasta Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing cold pasta salad with flaked tuna, crisp vegetables, and a light lemon dressing, perfect for a quick weeknight meal. This italian-inspired pasta ready in about 15 minutes pairs rotini pasta, tuna, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (12 ratings) Prep: 15 min Serves 4 Italian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz rotini pasta in a large pot of salted water for 8-10 minutes until al dente, then drain and rinse under cold water to cool.
  2. Step 2: In a large bowl, combine drained pasta, 1 (5 oz) can tuna (drained), 1/2 cup diced cucumber (about 50g), and 1/2 cup diced bell pepper (about 50g).
  3. Step 3: Whisk together 2 tbsp lemon juice, 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl.
  4. Step 4: Pour the dressing over the pasta mixture and toss to coat evenly.
  5. Step 5: Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Tuna and Vegetable Pasta Salad take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tuna and Vegetable Pasta Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Tuna and Vegetable Pasta Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tuna and Vegetable Pasta Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tuna and Vegetable Pasta Salad?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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