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.
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Caitlin Bensel