Tuna Pasta Salad Recipe | Clean Eating Tuna Salad with Pasta

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Bring 4.5 L of water to a rolling boil in a large pot over high heat.
2. Add 2 pinches of rock salt, stir, then add the fusilli.
3. Cook the pasta for the time given on the packet.
4. Meanwhile, cut the carrot into small cubes, halve the pitted olives, and wash and dry the baby spinach and rocket.
5. Drain the pasta in a colander set in the sink, then rinse it under cold running water (tap beside the colander, not over it) to stop the cooking and cool it.
6. While it cools, toss it with a little extra virgin olive oil so it does not dry out and stick.
7. Transfer the cooled pasta to a large salad bowl.
8. Add the corn and the salad leaves and stir through.
9. Add the tuna, olives, carrot and dried herbs.
10. Add a generous amount of extra virgin olive oil and 2 tablespoons of mayonnaise, then stir well, breaking up all the chunks of tuna.
11. Add more mayonnaise to taste and enough olive oil to keep the dish moist.
12. Cover with cling wrap and refrigerate until cold.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

CarrotSweet cornOliveArugulaBlack oliveFusilli