Food and Recipes Recipes Tuna Pasta Salad 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on May 10, 2019 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Active Time: 20 mins Total Time: 40 mins Yield: Serves 8 (serving size: about 1 1/4 cups) Ingredients 12 ounces uncooked rotini pasta 1 (1-oz.) envelope ranch dressing mix 1 tablespoons Champagne vinegar 2 teaspoons lemon zest plus 1/4 cup fresh juice (from 1 large lemon) 2 teaspoons honey 1/4 teaspoon kosher salt 1/2 cup olive oil 2 (6.7-oz.) jars tuna packed in oil, drained 2 cups cherry tomatoes, halved 1/2 cup thinly sliced red onion (from 1 small onion) 1/2 cup jarred sliced tricolor hot banana peppers 3 cups baby arugula (3 oz.) Directions 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. Print