If the words "tuna pasta salad" conjure images of gloopy mayonnaise and mushy macaroni, stop right there. Our lightened up, brightened up version is made with a lemon-herb vinaigrette and al dente rotini. The pasta salad is packed with fresh arugula, cherry tomatoes, and some pickled peppers for a pop of heat and color. We recommend using good-quality tuna packed in oil. It has more flavor than the water-packed kind and a rich (not dry) texture. This summery salad is delicious served chilled or at room temperature.


Credit: Caitlin Bensel

Recipe Summary

40 mins
20 mins
Serves 8 (serving size: about 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Prepare pasta according to package directions; drain and let cool completely, about 20 minutes. Place in a large bowl.

  • Stir together ranch dressing mix, vinegar, lemon zest and juice, honey, and salt in a small bowl. Slowly drizzle in olive oil in a steady stream, whisking constantly, until smooth and combined.

  • Add drained tuna, tomatoes, onion, and banana peppers to pasta in bowl. Drizzle in dressing; toss gently to coat. Add arugula; toss gently. Serve chilled or at room temperature.