Whole Wheat Pasta Salad with Tuna and Black Olives
A Mediterranean-inspired pasta salad combining whole wheat pasta, canned tuna, briny black olives, and fresh red bell pepper. Dressed with olive oil and lemon juice, this simple cold salad is ready to serve immediately or refrigerated until mealtime. Light, protein-rich, and naturally gluten-free friendly when pasta is substituted.
Ingredients
Instructions
- 1
Cook the whole wheat pasta according to package instructions.
- 2
Drain the pasta and let cool completely.
- 3
In a large bowl, combine the cooled pasta, drained tuna, black olives, and red bell pepper cut into strips.
- 4
Make the dressing by mixing olive oil, lemon juice, salt, and pepper.
- 5
Pour the dressing over the salad and toss well.
- 6
Serve immediately or refrigerate until ready to eat.
Tips
Dress the salad just before serving to prevent the pasta from becoming soggy.
Use quality olive oil and fresh lemon juice for better flavor.
Good to Know
Refrigerate in an airtight container for up to 3 days. The pasta absorbs dressing over time.
Cook pasta and prepare the dressing up to 1 day in advance. Assemble the salad up to 4 hours before serving.
Serve chilled or at room temperature. Portion into bowls or serve family-style from the large bowl.
Common Mistakes
Do not dress the salad until ready to serve to avoid soggy pasta.
Do not skip draining the tuna to prevent excess liquid from diluting the dressing.
Substitutions
5