This veggie-packed tuna pasta salad is perfect for picnics, potlucks, or just about anytime. You'll combine penne with grape tomatoes, shredded carrot, scallions, and bell pepper. Add the tuna and toss it with our herbaceous pesto plus fresh garlic, mustard, mayo, and lemon. Finish with a shower of scallion greens for a pasta salad to remember.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Scallions
1 unit
Lemon
1 clove
Garlic
1 unit
Bell Pepper
4 tablespoon
Pesto
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
3 ounce
Carrots
1 unit
Green Olives
5 teaspoon
Red Wine Vinegar
2 teaspoon
Dijon Mustard
6 ounce
Penne Pasta
(Contains: Wheat)
4 ounce
Heirloom Grape Tomatoes
1 unit
Canned Tuna
(Contains: Fish)
Salt
Pepper
Olive Oil
Sugar
• Wash and dry produce. Bring a large pot of salted water to a boil. • Once boiling, add penne to pot. Cook, stirring occasionally, until slightly softer than al dente, 11-13 minutes. Drain, then rinse under cold water.
• Meanwhile, trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Peel and mince or grate garlic. Halve grape tomatoes. Trim, peel, and grate carrot on the largest holes of a box grater. Drain olives, then roughly chop. Core, deseed, and dice bell pepper into ½-inch pieces.
• In a large bowl, combine pesto, mayonnaise, half the mustard, 2 tsp vinegar, ¼ tsp salt, ¼ tsp sugar, and a large drizzle of olive oil (for 4 servings, use all the mustard, 4 tsp vinegar, ½ tsp salt, ½ tsp sugar, and 2 large drizzles of olive oil). • Add scallion whites, garlic, lemon zest, and juice from half the lemon (juice from whole lemon for 4); stir to combine.
• Open and drain tuna; add to bowl with dressing. Stir until tuna is mostly broken up and evenly combined. Season with salt and pepper to taste.
• Shake excess water from drained penne. • To bowl with tuna mixture, add pasta, tomatoes, carrots, olives, and bell pepper. Season with a big pinch of salt and pepper; stir to combine.
• Divide tuna pasta salad between bowls and garnish with scallion greens. Serve.