Serves 8
15 min
Tuna Pasta Salad with Balsamic Vinaigrette
Recipe GLPR9d630b56668fc2
A vibrant, Mediterranean-inspired pasta salad combining tender tri-color rotini with fresh vegetables, flaked tuna, creamy feta, and a light balsamic vinaigrette. Packed with spinach, tomatoes, basil, and olives, this chilled salad is perfect as a side dish, light appetizer, or refreshing summer main.
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Ingredients
12 oz tri-color rotini pasta, cooked to al dente, rinsed with cold water, and drained
2 cups fresh baby spinach leaves
1 cup grape tomatoes, halved
1/2 cup fresh zucchini, diced
1/4 cup sliced black olives
1/4 cup red onion, chopped
1/2 cup fresh basil leaves, torn
3 tablespoons sun-dried tomatoes, chopped (dry-packed)
1/4 cup crumbled feta cheese
1/4 cup white balsamic vinaigrette
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 clove garlic, minced
Directions
In a large mixing bowl, combine the cooled cooked pasta with the fresh spinach, halved grape tomatoes, diced zucchini, sliced black olives, chopped red onion, and torn fresh basil leaves.
In a small bowl, whisk together the Dijon mustard, minced garlic, and white balsamic vinaigrette until well combined.
Slowly drizzle the extra virgin olive oil into the mustard mixture while whisking continuously until the vinaigrette is emulsified and smooth.
Pour the balsamic vinaigrette over the pasta and vegetable mixture, and gently toss until all ingredients are evenly coated.
Fold in the chopped sun-dried tomatoes and crumbled feta cheese, tossing gently to distribute throughout the salad.
Serve immediately, or cover and refrigerate for up to 2 hours before serving to allow flavors to meld.
