Pasta Salad Tonnato

6
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
6
Difficulty
Easy
This main-dish pasta salad, made with tuna, olives, and capers.

Ingredients

uncooked penne

8 oz

canned chunk white tuna in water

1 can(s), (12 oz), drained

uncooked celery

3 rib(s), medium, finely chopped

uncooked red onion(s)

½ medium, thinly sliced

olive(s)

10 large, kalamata olives, pitted and chopped

capers

2 Tbsp, drained and chopped

lemon zest

2 tsp, grated

reduced calorie mayonnaise

cup(s)

Dijon mustard

2 Tbsp

fresh lemon juice

1 Tbsp

cayenne pepper

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.

Notes

It is an ideal dish for a summer luncheon, a quick supper, or an easy picnic. It all comes together in a snap with just a few simple staples from your kitchen pantry. If you’re a salmon fan, feel free to substitute canned salmon for the tuna. 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.

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