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This tuna pasta salad no mayo version celebrates the fresh vibrant flavors I discovered while traveling through Italy. Instead of heavy mayo the salad gets its richness from good olive oil and tender flaky tuna. It's become my go-to summer dish perfect for those hot days when you want something light yet satisfying.
Fresh Mediterranean Flavors
Every bite of this tuna pasta salad brings a burst of Mediterranean sunshine. Without mayo weighing it down all those bright flavors really shine through. The briny olives sweet tomatoes and tender pasta create such beautiful harmony. My friends always ask for the recipe surprised by how fresh and light it tastes.
What You'll Need
- Pasta: ½ lb choose your favorite short shape.
- Red Onion: 1 small slice it super thin.
- Olives: 1 cup mixed black and green.
- Capers: ½ cup they pack such flavor.
- Artichoke Hearts: ½ cup in oil is best.
- Tomatoes: A good handful halved.
- Tuna: 10 oz in olive oil please.
- Basil: Fresh leaves torn not cut.
- Seasoning: Sea salt and fresh pepper.
Let's Make It
- Perfect Your Pasta
- Cook it just until al dente then give it a quick cold rinse.
- Prep With Love
- Take time to slice and dice everything just right.
- Build Your Bowl
- Combine everything gently letting each ingredient shine.
- Fresh Herbs
- That torn basil adds such wonderful aroma.
- Let It Rest
- Give those flavors time to get to know each other.
Make It Your Own
This no mayo tuna pasta salad welcomes creativity. Sometimes I'll crumble in some feta or add crispy cucumber for extra crunch. Remember good quality tuna in olive oil makes all the difference here don't skimp on that ingredient.
Keep It Fresh
This tuna pasta salad actually tastes better after a few hours in the fridge when all those Mediterranean flavors have had time to mingle. It's perfect for meal prep and picnics just give it a quick toss before serving to redistribute any settled olive oil.
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Frequently Asked Questions
- → Why rinse the pasta with cold water?
- Rinsing stops the cooking process and cools the pasta quickly. This prevents it from becoming mushy in the salad.
- → Why use tuna in oil?
- Tuna packed in oil tends to be more flavorful and stays moist in the salad. It also complements the Mediterranean ingredients.
- → Can I make this ahead?
- Yes, you can prepare this salad ahead and refrigerate it. The flavors actually improve after 30 minutes of melding together.
- → What type of pasta works best?
- Any short pasta shape works well. Shapes like fusilli, penne, or rotini are ideal as they catch the ingredients nicely.
- → Is this salad served cold?
- Yes, this is meant to be served cold or at room temperature, making it perfect for summer meals and picnics.