Lemon-Herb Tuna Pasta Salad (No Mayo)
Pantry tuna, whole-wheat pasta, olives, tomatoes and peppers in a lemony olive oil dressing. Four lunches for about the price of one takeout meal.
Diet swaps
- Gluten-free: Use gluten-free pasta.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 8 oz Whole-wheat rotini
- 2 cans (5 oz) Tuna in water, drained
- 1 cup Cherry tomatoes, halved
- 1 Yellow bell pepper, diced
- 1/2 cup Kalamata olives, sliced
- 1/4 Red onion, finely diced
- 1 cup Baby spinach, chopped
- 1/2 cup Fresh parsley, chopped
- 3 tbsp Extra-virgin olive oil
- 1 Lemon
- 1 tsp Dried oregano
Directions
- Cook pasta until al dente, rinse under cold water and drain well.
- Whisk olive oil, lemon zest and juice, oregano, salt and pepper.
- Toss pasta with tuna, tomatoes, pepper, olives, onion, spinach and parsley, then the dressing.
- Divide into 4 containers. Keeps 3 days in the fridge; pack with an ice pack.
Calorie breakdown
Pasta 200 · olive oil 90 · tuna 60 · olives 38 · veggies + herbs + lemon 32
💡 Lighter tip: No mayo means no soggy pasta and a lighter lunch, but it still needs to stay cold.
Helpful for this recipe
Insulated lunch bagShop on Amazon →Extra-virgin olive oilShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →