Yesterday, I made a quick impromptu lunch, combining random ingredients I had in a mixing bowl. What emerged, was this incredible tuna noodle pasta salad. Unlike a tuna noodle casserole, this dish is served chilled. It was light, healthy and delicious. So much so, that I had to give it a permanent home here on the blog.
What’s great about this tuna noodle pasta salad recipe is that its quick to make, and easy to customize. You can add any veggies you desire. Personally, I used a more traditional veggie blend, but it would be good a variety of ways. Peppers, carrots or even corn would be a fun way to switch things up. Serve it with a few dashes of hot sauce and this is one lunch recipe that’s guaranteed to be on repeat.
If you’re looking for more quick and healthy lunch recipes, try my Mediterranean salmon salad or my baked salmon salad with spicy creamy sauce. All of these recipes will last in the refrigerator for 3-4 days.
Tuna Noodle Pasta Salad
- mixing bowl
- pasta pot
- 4 ounces casarecce pasta cooked al dente according to the package
- 1 can EVOO tuna Starkist brand
- 2 eggs hard boiled
- 1/3 cup diced onion white or yellow will work
- 1/3 cup sliced celery
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice fresh squeezed
- 2 tablespoon jalapeno minced
- ½ avocado sliced
- Pinch garlic powder to taste
- Pinch salt to taste
- Cracked black pepper to taste
- In a large mixing bowl, combine the mayonnaise, mustard, lemon juice, salt, garlic powder and cracked black pepper. Whisk until well combined.
- Next, you’ll add the cooked casarecce pasta, 1 can of EVOO tuna with the oil, diced onion, and sliced celery. Toss until well combined.
- Top everything with minced jalapeno, a few slices of fresh avocado, and sliced hard boiled eggs.
- Optional toppings include, hot sauce and a few sprinkles of shredded mozzarella cheese.
- Serve and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!