Pasta salad tonnato
6
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
This main-dish pasta salad, made with tuna, olives, celery, onion, and capers, is an ideal recipe to put together for a summer luncheon, a quick supper, or an easy picnic. It all comes together in a snap (it takes only 10 minutes!) with just a few simple staples from your kitchen pantry. You'll also love the creamy, tangy, slightly spicy dressing that goes along with the salad. If you’re a salmon fan, feel free to substitute canned salmon for the tuna. You can also make this salad extra-filling—and extra-colorful—by serving it on a bed of vibrant greens and topping it off with sliced cherry tomatoes.
Ingredients
Uncooked penne pasta
8 oz
Canned chunk white tuna in water
1 can(s), (12 oz), drained
Celery
3 rib(s), medium, finely chopped
Red onion
½ medium, thinly sliced
Olives
10 olive(s), large, kalamata olives, pitted and chopped
Capers
2 Tbsp, drained and chopped
Lemon zest
2 tsp, grated
Reduced calorie mayonnaise
⅓ cup(s)
Dijon mustard
2 Tbsp
Fresh lemon juice
1 Tbsp
Cayenne pepper
⅛ tsp, a pinch
Instructions
1
Cook the penne according to package directions, then drain and rinse under cold running water. Transfer the penne to a large bowl. Add the tuna, celery, onion, olives, capers, and lemon zest.
2
Whisk together the mayonnaise, mustard, lemon juice, and cayenne until blended. Stir the mayonnaise mixture with the pasta mixture until blended.
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