Tuna Pasta Salad
A crisp, fresh, and filling tuna pasta salad with sun‑dried tomatoes and arugula—perfect for a buffet spread!
Ingredients
- 150 g fusilli
- Salt
- 112 g canned tuna in its own juice
- 200 g celery stalks (2 sticks)
- 1 Red Onion
- 50 g sun‑dried tomatoes in brine
- 20 g arugula (0.25 bunch)
- ½ lemon
- Pepper
- 3 tbsp extra‑virgin olive oil
Instructions
-
1.
Cook the pasta according to package instructions in salted water until al dente.
-
2.
While the pasta cooks, drain the tuna and break it into chunks.
-
3.
Wash, trim, and finely dice the celery stalks; peel and finely dice the onion. Drain and chop the sun‑dried tomatoes. Wash, dry, and roughly chop the arugula. Drain the cooked pasta in a colander and rinse under cold water to stop cooking. Combine pasta, tuna, tomatoes, arugula, celery, and onion in a large bowl. Squeeze the lemon to extract juice. Whisk together 2 tbsp lemon juice, a pinch of salt, and pepper. Beat in the olive oil, then pour over the salad and mix well. Let the mixture rest for 15 minutes, seasoning with additional salt and pepper if needed.
